Fennel-Crusted Pork with Roasted Artichokes

Fennel-Crusted Pork with Roasted Artichokes
Photo by Thayer Allyson Gowdy


  • 1 tablespoon extra-virgin olive oil
  • 1 garlic clove, peeled, plus 1/2 teaspoon minced
  • 2 ¼ teaspoons kosher salt, divided
  • 2 teaspoons kosher salt
  • ¼ cup extra-virgin olive oil
  • 4 medium artichokes
  • 2 tablespoons red wine vinegar
  • + 8 more ingredients
    • 1 teaspoon freshly ground pepper
    • 3 tablespoons fennel seeds, bruised with side of a knife
    • 8 large garlic cloves, crushed
    • For artichokes:
    • ½ teaspoon freshly ground pepper
    • 1 bay leaf
    • For pork:
    • 1 (3-pound) boneless pork loin

For artichokes: 1. Pull off dark, tough outer green leaves of each artichoke; discard. Trim end and peel outside of stem, leaving it attached. Lay artichokes on side, and slice about 1/2 inch off the top. Halve artichokes lengthwise, and cut each in half again. Place artichoke quarters in a large...

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