Artichoke Stuffed Involtini

Beef Involtini with Prosciutto & Artichokes  / Involtini di Manzo con i Carciofi

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When I tried this recipe for the first time I thought it was a bit light on artichokes. I will give you the traditional recipe and suggest a  way to up the artichoke pleasure. I had a few tries t this one before I could get it looking worthy of a photograph. Putting all these ingredients together is a pretty unbeatable combination. They can be prepared ahead of time and heated in the oven at the last minute before serving. Here’s the recipe

Ingredients (serves 4)
8 thinly sliced beef or veal steaks. (Flattened)
8 slices of prosciutto crudo (chopped)
80g / 2.8 ounces of  butter (room temperature)
4 large artichokes
half an onion (finely chopped)
1 lemon
2 tablespoons flour (for dusting)
1 small glass sweet wine, sherry or Marsala (red or white)
Extra virgin olive oil
Salt & Pepper
toothpicks

Method

Firstly clean and prepare the artichokes. Leave them in halves and put straight into lemon water. Once you have them all prepared, place them in boiling salted water until al dente. (The point of a sharp knife should find some resistance.) Keep them aside.

Chop the  prosciutto slices  and mix with most of the butter which is at room temperature.

If you haven’t asked the butcher to flatten the meat for you, do it yourself so the steaks are nice and thin. Lay out all your meat steaks on a bench.

On each steak, place a knob of the butter/prosciutto mixture and 2 artichoke quarters.

Now roll each steak to enclose the butter, prosciutto and artichoke.

Thread toothpicks through the meat in order to keep the roll closed. (Make sure you count how many toothpicks you use so you know how many to remove before serving.)

Begin frying off the chopped onion in a little olive oil and the remaining butter.

Dust each roll of meat in the flour and shake off any excess flour.

Place the meat rolls into the pan with the onion and brown the meat off. Careful not to burn the onions.

Season with salt and pepper and add the glass of sweet wine.

Allow this to reduce and cover the pan with a lid until the meat is done. This should be done on a low flame and may need some moistening with water occassionally.

Once the meat is done, remove from the pan, remove the toothpicks, (or warn your guests about them)

Cut the rolls in half at a slight angle to enhance the presentation.

Add a little more water to deglaze the pan. Reduce this liquid until it has the consistency of a gravy. Cover the rolls with the sauce.

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To add a little more artichoke umph to this dish. Prepare 1 additional artichoke and slice this up thinly once it has boiled with the others. Place these thinly sliced pieces into the pan after you have added the meat. They will cook a little further and give the resulting gravy a nice texture.

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