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 oil Tomato 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. ...

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