Recipe - Baby Artichoke Calvados Saute

2 One half pound Baby artichokes
1 One half pound Pork loin scallops
6 ounce Butter; clarified
Three fourths pound Apple slices
2 One half ounce Green onions; cut or sliced up
1 One half teaspoon Garlic; minced
1 tablespoon Sage; chopped
3 ounce 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 810 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.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini