Chef Christophe Grosjean of Restaurant l'Aubergine in Carmel
Recipe for Monterey Abalone - Artichoke Barigoule
Illustrated Recipe Page 6.
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Peel the cherry tomatoes slices. Saute' them very quickly with olive oil
or dry them at 300 degrees F in the oven for 30 minutes. Then add to the barigoule.
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