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 ts Garlic; minced
1 tb Sage; chopped
3 oz Calvados (or other apple bra
Chicken stock; as needed
Salt; to taste
Garnish: sage leaves
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.
