Pork fillet with lemon sauce and artichokes

Ingredients for 4 servings:

• 600 g pork fillet(s)
• Salt and pepper, white
• Fat
• 375 ml sweet cream
• 175 ml white wine
• 2 egg yolks
• 1 tsp cornstarch
• 1 lemon(s), untreated
• 1 can artichoke hearts, approx. 400 g
• 1 pinch(s) of sugar
• Parsley

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Cut the fillet into 3-4 cm thick slices and season with salt and pepper on all sides. Heat the fat and brown the meat on all sides. Cook over medium heat for about 5 minutes. Then remove and keep warm. If there is too much fat, pour a little of the fat from the pan and deglaze the pan with cream. Reduce by half while stirring. Whisk together the wine, egg yolk, and starch, pour into the boiling cream, and bring to a boil briefly. Wash the lemon thoroughly and grate about 0.5 teaspoon of the zest. Add 2 teaspoons of lemon juice and the zest to the sauce, season with salt and pepper. Drain the artichoke hearts, halve large pieces, add to the sauce, and heat over medium heat. Season the sauce with a little sugar, add the fillet, and sprinkle with chopped parsley. Serve with pasta, rice tossed in butter, or potatoes.