From: Executive chef/owner Jennifer Jasinski, Rioja Restaurant, Denver.
Yield: 12 servings.
In a large pot, cook onions in olive oil over medium heat until translucent, about 8-10 minutes.
Clean artichokes; hold in lemon water to prevent browning. Trim leaves and stems; quarter and remove fuzz in center; add to onions. Saute artichokes and bacon with onions. Season to taste with salt and pepper. Add carrots; cook an additional 2 minutes.
Deglaze pan with wine, allowing liquid mixture to reduce by half. Add chicken broth, thyme, bay leaves and pepper. Return to simmer. Cook 10-15 minutes, or until artichokes are tender. Remove bay leaves and keep warm.
Poach eggs in acidic simmering water (1 tsp. vinegar per 1 quart water) until whites are set (completely coagulated and firm) and yolks begin to thicken (no longer runny, but not hard). Keep warm.
To serve: Portion 2 cups barigoule mixture into shallow bowl; top with poached egg. Garnish with chopped parsley and drizzle with olive oil. Serve immediately