Pork fillet and farce: Remove sinews and skin from the pork fillet. Cut the tip and head of the fillet into small cubes. Place the cubes (there should be 120 g of meat) on a baking tray and freeze briefly. Now finely whisk the meat cubes in a food processor with salt and the cold whipping cream until you get a smooth farce. Fold in the chopped kitchen herbs. Cut the remaining pork fish into 4 medallions of 70 g each.
Artichoke bottoms: break off the stems of the artichoke hearts, remove the coarse outer leaves and cut the tops into small pieces. Tourniquette the bottoms and remove the “hay” using a spoon. Rub the artichoke bottoms with lemon to prevent them from turning brown and place them in water with lemon until ready to use. Fill one tablespoon of farce into each artichoke heart. Using the back of a spoon, press an indentation into the farce and place a medallion of pork in each. Smooth the sides of the medallions with the farce and fold a slice of bacon into each. Heat the olive oil in a frying pan and fry the stuffed artichoke hearts in it until golden brown on both sides. Season with salt and pepper. Slice shallots and garlic and add to the artichoke bottoms with rosemary and thyme form. Fry briefly, extinguish with Noilly Prat and white wine and cook with the bottom down for about 5 minutes. Cook everything together in the heated oven at 150 degrees for about 20 minutes.