Chef/Proprietor Matt Carter, Zinc Bistro, Scottsdale, AZ Yield: 4-6 servings 4 4-6 oz. skate wings 2-3 artichokes 1 cup exta virgin olive oil (1/4 cup for chokes, 1/4 cup for frying, 1/2 cup for dressing) 2-3 lemons 1 carrot, chopped 2 celery stalks, chopped 1/2 yellow onion, chopped 1 sachet, thyme, fresh bay leaf, peppercorn 1/2 cup white wine 2-3 cups picked purslane (or substitute mache) 2-4 different varieties of heirloom tomatoes 1 carrot, peeled, shaved, blanched 1 stalk of celery, ...

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. 

Already registered? here.