INGREDIENTS:2 cups Idaho potatoes, diced small 3/4 cup fresh English peas, blanched until tender ½ cup chorizo, cooked, diced small 1 Tbsp. sliced blanched garlic to taste, salt to taste, cayenne pepper 8 slices of Idaho potato, blanched in salted saffron water 8 baby artichoke halves, sauteed until golden 1 tsp. olive oilTomato Broth: 2 cups fresh tomato juice 2 cups canned tomato juice 2 cups clam juice 1 cup good quality white zinfandel ½ cup + 2 Tbsp. sherry 2 bulbs garlic, halved 2 ...
Register to view this Article
Why Register for FREE?
Registering for Premium Content on Food Management will give you INSTANT access to invaluable articles and media content that industry professionals rely on. You will have access to our special reports, feature articles, and industry analysis. It’s FREE, easy and quick.