Baby Artichoke Calvados Saute

• 2 1/2 pounds artichokes baby
• 1 1/2 pounds pork loin scallops
• 6 ounces ghee (clarified butter)
• 3/4 pound apples slices
• 2 1/2 ounces scallions, spring or green onions sliced
• 1 1/2 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

1. 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 to 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.

artichokes baby, pork loin scallops, ghee, apples, scallions, garlic, sage, calvados, chicken broth, salt, sage

Taken from recipeland.com/recipe/v/baby-artichoke-calvados-saute-3742 (may not work)