Baby artichoke calvados saute

6 servings

Ingredients

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

Directions

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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