Pork fillet with artichoke and mint

Table of contents:

Pork fillet with artichoke and mint
Pork fillet with artichoke and mint


  • 800 g pork loin
  • 1 clove garlic, pressed
  • Rolling flour
  • A few sprigs of fresh mint
  • 1 pinch of s alt
  • 1 lemon
  • 4-5 artichoke heads
  • 400 ml white wine
  • 1 cup vegetable broth
  • 2-3 tablespoons olive oil
  • Pepper to taste


Cut the pork into large cubes. Roll in the flour. Clean the artichokes by removing the stems and outer leaves. The core must remain. Roughly chop them and soak them in a bowl.Pour over the squeezed lemon juice. In a deep saucepan over medium heat, heat the olive oil. Sauté the garlic in it for 1-2 minutes.

Add the artichokes to the pot. Season with a little s alt. Reduce heat and let simmer for at least 10 minutes. They should soften.

Add the meat to the pot and mix well. Turn up the heat and continue to stir until browned. Pour in the wine and wait for it to evaporate for a few minutes. Cover, reduce heat to medium and simmer for 40 minutes. Add the stock as well. Season with more s alt and pepper. The dish is ready when the meat is tender and falls apart easily.

Serve the dish sprinkled with chopped fresh mint.

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