---------- Recipe via Meal-Master (tm) v8.02
 
      Title: BABY ARTICHOKE CALVADOS SAUTE
 Categories: Gourmet, Pork
      Yield: 6 servings
 
  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.
 
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