---------- Recipe via Meal-Master (tm) v8.02
  Categories: Gourmet, Pork
       Yield: 6 servings
   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 ts Garlic; minced
       1 tb Sage; chopped
       3 oz Calvados (or other apple bra
            Chicken stock; as needed
            Salt; to taste
            Garnish: sage leaves
   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.