Baby artichoke calvados saute

6 servings

Quantity Ingredient
2½ pounds Baby artichokes
1½ pounds Pork loin scallops
6 ounces Butter; clarified
¾ pounds Apple slices
2½ ounce Green onions; sliced
1½ teaspoon Garlic; minced
1 tablespoon Sage; chopped
3 ounces Calvados (or other apple bra
Chicken stock; as needed
Salt; to taste
Garnish: sage leaves

Recipe by: Donald Cope, Doubletree Hotel, Monterey Wash, trim and halve artichoke hearts. Store in acidulated water. For each serving, saute 4oz pork in butter. Remove from pan and hold warm. Saute 8-10 artichoke halves in pan, about 5 minutes. Add portions of apples, onions, sage, apple brandy and toss. Moisten with chicken stock and season with salt. Add serving of pork and toss again. Remove to serving plate and garnish with sage leaves.

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