Baby Artichoke Calvados Saute

Ingredients:

• 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

Instructions:

1. Wash artichokes.
2. Remove outer leaves from baby artichokes until pale green leaves appear; trim stems and top quarter.
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.