Baby Artichoke Calvados Saute

Recipe Ingredients

2 1/2 lbs	1135g / 40oz	Baby artichokes
1 1/2 lbs	681g / 24oz	Pork loin scallops
6 oz	170g	Butter - clarified
3/4 lb	340g / 11oz	Apple slices
2 1/2 oz	71g	Green onions - sliced
1 1/2 teaspoons	7.5ml	Garlic - minced
1 tablespoon	15ml	Sage - chopped
3 oz	85g	Calvados - (or other apple)
		Chicken stock - as needed
		Salt - to taste
		Garnish:
		Sage leaves

Recipe Instructions

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.

Source:
Mrs. Neel Garland

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