Baby Artichoke Calvados Sauté

Makes 24 servings

Ingredients:

10 pounds California artichokes, small 4 to 5 per serving, depending on size
6 pounds pork loin scallops
1 pound 8 ounces clarified butter
3 pounds apple slices with peel, bite size
10 ounces green onion, thinly sliced
2 tablespoons garlic, minced
4 tablespoons sage leaves, chopped
12 ounces Calvados or apple brandy
chicken stock as needed
salt to taste
sage springs for garnish

Preparation:

Wash artichokes. 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:

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