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Pork Fillet with Artichokes

This recipe comes from Chef Jonathan Arthur of Italy with Relish (Italian cooking holidays)

"I have always seemed to find myself by accident or design, in a kitchen. As the youngest child of a farming family in Cornwall I was always the one helping my mother make butter, bread and of course pasties. As a teenager in school we were allowed to chose between metalwork or domestic science, as the former was taught by a notorious sadist and the latter was full of girls and I was the only boy in the cooking class" - Italy with Relish web site


Whole pork fillet about 800gm
8 artichokes
6 slices of bacon
3 garlic cloves
200ml cream
Salt and pepper
Olive oil


  • Preheat oven to 180°C
  • Rub salt and pepper onto the fillet and tie it together with string.
  • Put some olive oil in an oven dish, place the fillet into it and baste with oil. Put into the oven and cook for 30 minutes.
  • Clean the artichokes removing the outside leaves, cut in half and clean the inside well then slice thinly.
  • Dice the garlic and fry in a small amount of olive oil, add the artichokes to the frying pan adding salt and pepper to taste and stock when necessary.
  • When the fillet is almost cooked remove the juice, add the artichoke sauce and some stock if necessary and finish cooking.
  • Slice and serve hot with the sauce.

Serves 6

Chef Jonathan Arthur
Italy with Relish