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 tsp garlic, minced
1 tbsp sage, chopped
3 oz calvados (or other apple bra
1 chicken stock, as needed
1 salt, to taste
1 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.
Servings: 6 servings
Baby Artichoke Calvados Saute Recipe brought to you by Recipe Ideas
Categories: Beverages; Vegetable
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We hope you enjoy this Baby Artichoke Calvados Saute recipe.
