Cod With Artichokes And Chickpeas

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2 tablespoons unsalted butter

1/4 cup extra-virgin olive oil

1 small white onion, sliced 1/2 inch thick

1 9-ounce box frozen artichoke hearts, thawed and pressed dry

1/4 pound shiitake mushrooms, stems discarded and caps quartered

2 carrots, cut into 1/2-inch pieces

2 cloves garlic, thinly sliced

1 15-ounce can chickpeas, drained

1 cup chicken stock or low-sodium broth

Salt and freshly ground pepper

2 tablespoons chopped flat-leaf parsley

2 tablespoons snipped chives

4 6-ounce skinless cod fillets

Lemon wedges, for serving

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