Diced pork with artichoke and endive in red wine
Instructions
Flour the pieces of pork and sauté in a pan with salt, pepper and a little olive oil; combine the artichoke hearts sliced thinly and cooked.
Skip the Endive in a pan with a little olive oil, blend it with a dash of red wine vinegar.
Serve the meat with the vegetables.
Ingredients and dosing for 4 persons
- 300 g of pork
- 2 artichokes
- 100 g of belgian endive salad (endive)
- 1 dash of red wine vinegar
- Flour
- Olive oil
- Salt
- Pepper