Baby Artichoke Calvados Saute
Grrrrrgh!
Course : Seafoods
From: HungryMonster.com
Serves: 6
 

Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2 1/2  pounds        baby artichokes
   1 1/2  pounds        pork loin scallops
   6      ounces        butter -- clarified
     3/4  pound         apple slices
   2 1/2  ounces        green onions -- sliced
   1 1/2  teaspoons     garlic -- minced
   1      tablespoon    sage -- chopped
   3      ounces        calvados -- (or other apple bra
                        chicken stock -- as needed
                        salt -- to taste
                        garnish: sage leaves
 

Preparation:

Recipe by: Donald Cope, Doubletree Hotel, Monterey Wash, trim and halve artichoke hearts. Store in acidulated water. For each serving, sauté 4oz pork in butter. Remove from pan and hold warm. Sauté 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.