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 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