Baby Artichoke Calvados Saute

Title:
Baby Artichoke Calvados Saute

Yield:
6 Servings

Categories:
Gourmet,
Pork




Ingredients:





 2 1/2 lb Baby artichokes


 1 1/2 lb Pork loin scallops


     6 oz Butter; clarified


   3/4 lb Apple slices


 2 1/2 oz Green onions; sliced


 1 1/2 ts Garlic; minced


     1 tb Sage; chopped


     3 oz 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.


 


 From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini