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Baby artichoke calvados saute


Ingredients

2 1/2 lbs Baby artichokes
1 1/2 lbs Pork loin scallops
6 oz Butter, clarified
3/4 lbs 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
Chicken stock, as needed
Salt, to taste
Garnish: sage leaves


Directions
  1. Recipe by: donald cope, doubletree hotel, monterey wash, trim and halve artichoke hearts.
  2. Store in acidulated water.
  3. For each serving, saute 4oz pork in butter.
  4. Remove from pan and hold warm.
  5. Saute 8-10 artichoke halves in pan, about 5 minutes.
  6. Add portions of apples, onions, sage, apple brandy and toss.
  7. Moisten with chicken stock and season with salt.
  8. Add serving of pork and toss again.
  9. Remove to serving plate and garnish with sage leaves




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