California Artichoke Advisory Board

Baby Artichoke Calvados Saute

  • 10 pounds California artichokes, small 4 to 5 per serving, depending on size
  • 6 pounds Pork loin scallops
  • 1 pound, 8 oz Clarified butter
  • 3 pounds Apple slices with peel, bite size
  • 10 ounces Green onion, thinly sliced
  • 2 tbsp Garlic minced
  • 4 tbsp Sage leaves, chopped
  • 12 ounces Calvados or apple brandy
  • Chicken stock as needed
  • Salt to taste
  • Sage springs as garnish

  1. Wash artichokes.
  2. Remove outer leaves from baby artichokes until pale green leaves appear; trim stems and top quarter.
  3. Cut into halves and dip in acidified water to preserve color. Set aside.

Individual Servings:
  1. Sauté 4 ounces pork scallops in 1 ounce butter until lightly browned; remove from pan and hold warm.
  2. Place 8 to 10 artichokes halves in pan and sauté 5 minutes.
  3. Add apples and cook until just tender. Add onions, garlic, sage and Calvados; toss together 1 minute.
  4. Add chicken stock to moisten. Season to taste with salt.
  5. Arrange pork scallops on heated serving plate with Baby Artichoke Calvados Sauté. Garnish with sage sprig.

Yield: Makes 24 servings.

Courtesy California Artichoke Advisory Board
Baby Artichoke Calvados Saute