Baby Artichoke Calvados Saute
Yield
6 servingsPrep
10 minCook
20 minReady
30 minTrans-fat Free, High Fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 ½ | pounds |
artichokes
baby |
|
| 1 ½ | pounds |
pork
loin scallops |
|
| 6 | ounces |
ghee (clarified butter)
|
|
| ¾ | pound |
apples
slices |
|
| 2 ½ | ounces |
scallions, spring or green onions
sliced |
|
| 1 ½ | teaspoons |
garlic
minced |
|
| 1 | tablespoon |
sage
chopped |
*
|
| 3 | ounces |
calvados (apple brandy)
|
*
|
| 1 | x |
chicken broth
as needed |
*
|
| 1 | x |
salt
to taste |
*
|
| 1 | x |
sage leaves
garnish |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1.1 | kg |
artichokes
baby |
|
| 680.4 | g |
pork
loin scallops |
|
| 173.4 | ml/g |
ghee (clarified butter)
|
|
| 340.2 | g |
apples
slices |
|
| 72.3 | ml/g |
scallions, spring or green onions
sliced |
|
| 7.5 | ml |
garlic
minced |
|
| 15 | ml |
sage
chopped |
*
|
| 86.7 | ml/g |
calvados (apple brandy)
|
*
|
| 1 | x |
chicken broth
as needed |
*
|
| 1 | x |
salt
to taste |
*
|
| 1 | x |
sage leaves
garnish |
*
|
Directions
Wash, trim and halve artichoke hearts. Store in acidulated water. For each serving, sauté 4oz pork in butter. Remove from pan and hold warm. Sauté 8 to 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.
