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.
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|Serving Size: 1 Serving (414g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 4 (3%)|
|Amt Per Serving||% DV|
|Total Fat 0.4g||1 %|
|Saturated Fat 0.1g||0 %|
|Monounsaturated Fat 0g|
|Polyunsanturated Fat 0.2g|
|Cholesterol 0mg||0 %|
|Sodium 178.8mg||6 %|
|Potassium 794.3mg||21 %|
|Total Carbohydrate 28.6g||8 %|
|Dietary Fiber 12g||48 %|
|Sugars, other 16.6g|
|Protein 6.6g||9 %|
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Calories per serving: 122
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