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Baby artichoke calvados saute
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| Artist: |
_ |
| Categories: |
Artichoke, Meats, Vegetables |
| Yield: |
6 |
| Rating: |
0 |
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Ingredients:
| 2 1/2
| lbs | Baby artichokes | | 1 1/2
| lbs | Pork loin scallops | | 6
| oz | Butter, clarified | | 3/4
| lbs | Apple slices | | 2 1/2
| oz | Green onions, sliced | | 1 1/2
| tsp | Garlic, minced | | 1
| tbsp | Sage, chopped | | 3
| oz | Calvados (or other apple bra | | | Chicken stock, as needed | | | Salt, to taste | | | Garnish: sage leaves |
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Procedures:
| 1 | Recipe by: donald cope, doubletree hotel, monterey wash, trim and halve artichoke hearts. | | 2 | Store in acidulated water. | | 3 | For each serving, saute 4oz pork in butter. | | 4 | Remove from pan and hold warm. | | 5 | Saute 8-10 artichoke halves in pan, about 5 minutes. | | 6 | Add portions of apples, onions, sage, apple brandy and toss. | | 7 | Moisten with chicken stock and season with salt. | | 8 | Add serving of pork and toss again. | | 9 | Remove to serving plate and garnish with sage leaves |
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