Instructions: Prepare the artichokes: In a large pot of boiling water, cook the artichokes until tender, about 45 minutes. They are done when a skewer inserted into the base of the heart meets little resistance. Drain in a colander and cool to room temperature.

Remove the coarse outer leaves and the fibrous outer skin of the heart, trim the inner leaves and cut into 1/4 inch-thick slices; reserve.

Preheat oven to 400 degrees.

To make the gratin: In a large, shallow skillet, place the heavy whipping cream, garlic, rosemary leaves, sea salt and black pepper.

Bring to a simmer over medium-high heat, cooking until the garlic cloves are tender, about 15 minutes. Add the sliced fennel and cracked bulgur wheat and cook until the fennel begins to become tender, about 10 minutes. Add the prepared artichokes and spoon some of the liquid over them. Cook until the liquid is thickened over the vegetables, about 10 minutes.

To prepare the pork: In a small bowl, combine the fennel seed, black pepper and paprika. Season with the spice blend. Sear on all sides in a heavy skillet over high heat. Transfer to the oven and cook until done, about 10 minutes depending on size. Remove from the oven and allow to rest about five minutes before slicing.

To serve: Spoon the artichoke and fennel gratin in the center of the plate.

Slice the pork tenderloin and fan across the top of the gratin. Sprinkle with the reserved fennel greens and serve.

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