Herbed Pork Fillet with Stewed Artichoke Hearts

1 pork Fillet
1 tbsp chopped fresh parsely
1 tbsp chopped fresh chives
1/2 tbsp chopped fresh tarragon
2 tbsp chopped pine nuts
1 tsp grated lemon rind
salt & pepper
3 tbsp olive oil
1 onion finely chopped
2 cloves garlic
5 plum tomatoes peeled and seeded
4 globe artichokes
1/2 cup red wine
1 tsp sugar
salt & pepper
1 tbsp white balsamic vinegar

Pre heat oven to 200c.  On a large chopping board, chop herbs together with pine nuts and grated lemon rind. season with salt and pepper.  Cut the pork fillet in two and press on the herb mixture.  Place on a baking tray drizzle with one tablespoon olive oil and bake for 25minutes till just cooked.

Meanwhile make the Artichoke fricasse, by removing the outer leaves from the artichokes till you reach the heart.  Using a sharp knife, cut the tough leaves off then slice the artichoke heart in two. Remove the hairy bits from inside and place in  a bowl with cold water with 1//2 lemon squeezed in it.

Heat a heavy based casserole, add 1 tbsp olive oil, then chopped onions and garlic and fry gently till golden.  Add wine and reduce till it nearly evaporates.  Add chopped tomatoes and  quartered artichoke hearts.  Top up with two cups water and simmer for 1/2 and hour till sauce reduce and thickens.  Finally season with salt and pepper and splash some balsamic vinegar.

Spoon the stewed Artichoke hearts on a large plate, then place sliced herbed pork fillet on top and drizzle with the remaining olive oil.