Mix the butter with the truffle, season with salt. Place the butter on a piece of cling film, shape into a roll, chill until ready to serve.

Heat the oil in a pan. Add the rice and sauté until translucent, stirring constantly. Pour in the water, bring to the boil, season with salt. Cover and cook over a low heat for approx. 40 mins., stirring occasionally, until al dente. Drain the rice, if necessary.

Heat the oil in a wide frying pan. Season the meat, fry for approx. 3 mins. on each side. Remove, wrap in foil, leave to rest for approx. 10 mins.

Without adding any oil, gently fry the bacon in a non-stick frying pan until crispy. Add the cabbage, garlic and vinegar, sauté for approx. 5 mins., season. Remove and keep warm.

Heat the oil in a frying pan, stir fry the artichokes for approx. 3 mins.

Remove the meat from the foil, cut in half diagonally, cut the truffle butter into slices, serve both with the rice, cabbage and artichokes.