Baby Artichoke Calvados Saute Recipe
Yield: 6 ServingsRecipe by luhu.jp
Ingredients:
2 1/2 lbs: Baby artichokes,
1 1/2 lbs: Pork loin scallops,
6 ounce: Butter, clarified
3/4 lbs: Apple slices,
2 1/2 ounce: Green onions, sliced
1 1/2 tsp: Garlic, minced
1 tbsp: Sage, chopped
3 ounce: Calvados, (or other apple bra
Chicken stock, as needed
Salt, to taste
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.
Source from luhu.jp
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.
Source from luhu.jp