Stuffed Artichoke Hearts

Ingredients

• 3 tomatoes
• 2 small Shallots
• 4 sprigs thyme (optional more for garnish)
• 2 tbsp olive oil
• 240 g artichoke hearts (8 hearts; from glass or can)
• 30 g large green olives (pitted; 6 olives)
• 2 tsp rosé balsamic vinegar
• Salt
• Pepper
• 1 pinch sugar
• 2 Garlic cloves
• 150 g lamb fillet (2 fillets)
• 20 g pine nuts (1 tbsp)

Instructions

1. 1.

   Wash tomatoes, cut off stem ends. Place in a bowl and pour boiling water over them, let sit 2 minutes, drain and rinse with cold water.

2. 2.

   Peel tomatoes, halve and core them. Dice the flesh finely and add to the bowl.

3. 3.

   Peel and finely chop shallots. Wash thyme, shake dry, strip leaves from 3 sprigs. Mix with shallots and 1 tbsp olive oil into the tomato mixture.

4. 4.

   Drain artichoke hearts. Roughly chop olives, add to tomatoes and mix well. Season with balsamic vinegar, salt, pepper and a pinch of sugar.

5. 5.

   Fill each drained artichoke heart with 1 tbsp of the tomato mixture.

6. 6.

   Peel and halve garlic cloves. Rinse lamb fillets, pat dry and cut into 4 thick slices (medallions). Lightly season with salt and pepper.

7. 7.

   Heat remaining oil in a large pan with garlic cloves and the remaining thyme sprig. Sear lamb medallions for 1–3 minutes per side depending on desired doneness.

8. 8.

   Place one medallion on each artichoke heart. Garnish with leftover tomato mixture and pine nuts.