Baby Artichoke Calvados Saute

Course : Seafoods
Serves: 6
Print a Recipe Card
3 x 5 Card | 4 x 6 Card | Printer Friendly


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
1 Cup chicken stock -- as needed
1 teaspoon salt -- to taste
1 teaspoon garnish: sage leaves

Preparation / Directions:

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.

Rate this Recipe?
1 2 3 4 5
Poor                            Great

E-mail this to a friend!

Friend's Name (TO):
Friend's E-mail Address:
Your Name (FROM):
Your E-mail Address:

More Seafoods Recipes