From: Executive chef/owner Jennifer Jasinski, Rioja Restaurant, Denver. Yield: 12 servings. 1 1⁄2 cups olive oil 8 large onions, cut in half and thinsliced 12 large artichokes 6 slices applewood smoked bacon, cut in large pieces to taste, salt and pepper 6 cups carrots, sliced thin and biascut 1 1⁄2 qt. wine 3 qt. chicken broth 1 Tbsp. fresh thyme leaves 2 bay leaves to taste, pepper 12 large eggs 1⁄4 cup parsley, chopped as needed, extra virgin olive oil In a large pot, cook onions in ...
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