1 Cutting board, 1 Small knife, 1 Bowl, 1 Tablespoon, 1 Teaspoon, 1 Paper towel, 1 Large knife, 1 Skillet, 1 Slotted spatula
1 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.
2 Peel, halve and core tomatoes. Cut flesh into small cubes and add to the bowl.
3 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.
4 Drain artichoke hearts. Chop olives coarsely, add to the tomatoes and mix well. Season with balsamic vinegar, salt, pepper and 1 pinch of sugar.
5 Fill each artichoke heart with 1 tablespoon of the tomato mixture.
6 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.
7 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.
8 Set 1 medallion on each artichoke heart. Garnish with remaining tomato mixture and pine nuts and serve.