Baby Artichoke Calvados Saute Recipe


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Baby Artichoke Calvados Saute Recipe another great recipe from Recipes 4U

 

Baby Artichoke Calvados Saute Recipe

Recipe Ingredients

2 1/2 lb baby artichokes
1 1/2 lb pork loin scallops
6 oz butter, clarified
3/4 lb 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
1 chicken stock, as needed
1 salt, to taste
1 garnish: sage leaves

Recipe Preparation

Recipe by: Donald Cope, Doubletree Hotel, Monterey Wash, trim and
halve artichoke hearts. Store in acidulated water. For each serving,
saute 4oz pork in butter. Remove from pan and hold warm. Saute 8-10
artichoke halves in pan, about 5 minutes. Add portions of apples,
onions, sage, apple brandy and toss. Moisten with chicken stock and
season with salt. Add serving of pork and toss again. Remove to
serving plate and garnish with sage leaves.

 

 

Servings: 6

 

 

 

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If your aim is to lose weight and also enhance your all round well-being, among other things you really should follow a thoughtfully planned healthy-minded dietary regime. In a perfect world, this ought to include five helpings of grains and vegetables every day and take in the right proportion of nutrients.
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* Use soya flour or baking mix. When you have to use flour for baked goods, substitute soy flour or a baking mix such as Atkins soy baking mix. Most of the time, you may convert your most popular recipes that use standard wheat flour to use these alternatives.

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Baby Artichoke Calvados Saute Recipe from the Recipes 4U Collection

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This Baby Artichoke Calvados Saute Recipe is one of our Drink Recipes, which have been assembled from submissions from our readers and `free to use` sources. Clearly, with in excess of 50,000 recipes it is impossible to prepare and test every recipe on our site, so please take care, and double check everything before cooking that special meal and plan carefully. If you spot any thing that looks wrong, please let us know.


 

Baby Artichoke Calvados Saute Recipe

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