Wishing you the happiest Easter and the springiest of springs!

Instead of cooking ham or lamb this Easter, why not go for something a little bit different?

This is one of my go-to recipes at this time of the year. Especially because the peak season for artichokes is spring. For this recipe, I used our Grandmother’s Recipe artichokes not only because they are flavorful and tender but also to avoid the complicated process of cleaning and preparing artichokes before cooking them.

You’ll love the rich flavour and firm texture of Pork Loin Roulades with artichokes. If you are looking for a true taste of perfection add some authentic Balsamic Vinegar of Modena.

This is a quick recipe cooked as single portions instead of the traditional huge roulade so that everyone gets a nice outer crust.

If you prefer fish, why don’t try my Salmon Fillets with Asparagus Patè and Seeds Crust… you will love it!

Now, let’s go and prepare my:

Easter Artichokes Pork Loin Roulade with Balsamic Vinegar

Ingredients for 4 people:

• 4 Pork Loin Slices
• 4 Bacon Slices
• 1 Jar of Grandmother’s Recipe Artichokes
• Flour, as needed
• Extra virgin Olive Oil “Il Vero”
• Balsamic Vinegar of Modena ICG “Malpighi”
• Sage and Rosemary needed
• Salt, as needed
• Meat Stock, as needed

Ingredients

Dice the artichokes.

Dice the Artichokes

Place your pork loin slices on a cut surface. Stuff the slices with a bacon slice each.

Fill the Pork Loin Slices with Bacon

Then add some artichokes, leaving about 1/2 inch on all sides.

Fill the Pork Loin slices with Artichokes

Starting at the side closest to you, roll the pork tightly. Place a sage leave on top and secure the roll with a toothpick.

Roll the pork loin slices tightly up.

Once all the roulades will be ready, dust them with flour.

Dust the roulades with flour

In a pan, warm up a little of Extra virgin Olive Oil “Il Vero” and add some rosemary. Then, fry them in the pan on a high heat.

Fry the roulades on both sides

When the roulades will be browned on both sides, add a pinch of salt and half a glass of Balsamic Vinegar “Malpighi”. Simmer for few minutes until reduced. Then simmer again with half a glass of meat stock.

Simmer the roulades with balsamic vinegar and meat stock

Put the saucepan lid on top and let the meat cook for 10 minutes, until the sauce is reduced.

All done!

Buon Appetito!

Serve warm with vegetables and roasted potatoes and… Buon Appetito!!