- 4 sprigs
thyme (or more, for decoration)
- 2 teaspoons
Artichoke bottoms (about 30 grams each, from a jar or tin)
large green olives (pitted, about 30 grams)
- 2 teaspoons
balsamic vinegar (rosé)
- 1 pinch
Lamb fillet (about 75 grams each)
- 1 teaspoon
pine nut (20 grams)
Rinse tomatoes and cut out stems. Pour boiling water over tomatoes in a bowl and soak for 2 minutes, Drain and rinse in cold water.
Peel, halve and core tomatoes. Cut flesh into small cubes and add to the bowl.
Peel the shallots and chop finely. Rinse thyme, shake dry and strip the leaves from 3 branches. Mix along with shallots and 1 tablespoon of olive oil into the tomatoes.
Drain artichoke hearts. Chop olives coarsely, add to the tomatoes and mix well. Season with balsamic vinegar, salt, pepper and 1 pinch of sugar.
Fill each artichoke heart with 1 tablespoon of the tomato mixture.
Peel garlic cloves and cut in half. Rinse lamb loins, pat dry and cut each into 4 thick slices (medallions). Lightly season with salt and pepper.
Heat the remaining oil with the garlic and the remaining sprig of thyme in a large skillet. Brown lamb on each side to desired doneness, 1-3 minutes. Cooking time depends on whether you prefer medallions well done or pink.
Set 1 medallion on each artichoke heart. Garnish with remaining tomato mixture and pine nuts and serve.