4 T extra virgin olive oil
4 marinated artichokes hearts, thinly sliced
1 shallot, chopped
4 prk medallions
salt and freshly ground black pepper
1 t sugar
4 T white wine vinegar
4 T dry white wine
In a skillet over medium-high heat, warm the olive oil. Add the artichoke hearts and fry until crunchy and golden, about 8 minutes. Remove from the skillet and set aside to drain on paper towels.
Add the shallot to the skillet, and saute for three minutes. Season the pork with salt and pepper and add to the skillet. Cook for about 2 minutes on each side. Remove the pork form the skillet and keep warm.
Add the sugar, vinegar and wine to the skillet and deglaze, scraping the browned bits from the bottom of the skillet. Return the pork to the skillet and cook for an additional 4 to 5 minutes. Remove the pork to a platter and garnish with the fried artichokes.