Pork fillet with artichokes and baker's potatoes

Ingredients for 4 servings:

• 1 pork fillet(s)
• 40 g lean smoked bacon
• 100 ml pork gravy
• 3 leaves of sage, chopped
• 3 cloves garlic, finely chopped
• 1 tbsp flat-leaf parsley, chopped
• 2 tomatoes
• 20 ml olive oil
• ½ tbsp lemon zest, cut into zests, chopped
• 600 g potatoes
• 2 onions, small
• 1 garlic clove(s)
• 20 g butter
• 200 ml chicken stock
• salt and pepper
• 4 artichokes
• 1 tbsp lemon juice
• 2 tbsp tomato paste
• 1 tbsp olive oil
• 20 g butter
• salt and pepper

Instructions

Working time approx. 40 minutes; Cooking/baking time approx. 1 hour; Total time approx. 1 hour 40 minutes

Fine cuisine from Provence

Trim the pork fillet, season with salt and pepper, and sear on all sides in olive oil with the diced bacon, garlic, and parsley. Peel and core the tomatoes, finely dice them, and add them as well. Cook in a preheated oven at 170°C (350°F) for about 15 minutes. Keep the roasted pork fillet warm. Deglaze the pan with the pork juices. Strain the liquid through a sieve and add the lemon zest and sage. Keep warm. For the potatoes, rub a suitable dish with garlic. Fry the diced onions in a little butter until translucent. Slice the potatoes. Arrange a layer of potatoes in the dish, season with salt and pepper, and sprinkle with the onions and chopped garlic. Place a second layer of potatoes on top, also seasoning with salt and pepper and sprinkling with onions. The thickness should be no more than one and a half centimeters. Pour in the chicken stock until the potatoes are just covered and cook the whole thing in a preheated oven at 200°C for about 45 minutes. For a more luxurious finish, you can add a pinch of saffron and a bouquet garni to the chicken stock beforehand. Clean the artichokes and remove the bases. Cook in boiling salted water with the lemon juice for about 20 minutes, until tender. Remove and slice. Brown in olive oil and butter, stir in the tomato paste and season with salt and pepper. To serve, place a large serving ring on the plate. Place a layer of artichokes on the bottom, top with a few thinly sliced ​​pork fillet slices, and then a layer of cut-out baker’s potatoes. Pour the sauce around the outside.