Cod with Artichokes and Chickpeas
At The Restaurant: $29 per person. This recipe is based on barigoule, a Provençal dish of artichokes, mushrooms and oil. To serve with cod, Mark Sullivan prepares it with baby artichokes and chanterelles.At Home: $8 per person. Make the dish with frozen artichokes and shiitake mushrooms, which are less pricey than chanterelles.