- 12 thin slices of beef round (about 1 1/2 pounds total), pounded 1/8-inch thick
- 6 cherry tomatoes, halved
- 4 ounces fresh mozzarella, cut into 1/2-inch dice
- 1/4 cup freshly grated Parmigiano-Reggiano
- 24 parsley leaves, plus minced parsley for garnish
- Kosher salt
- 1 lemon, halved
- 6 medium artichokes
- 3 tablespoons extra-virgin olive oil
- 1/2 teaspoon crushed red pepper
- 2 garlic cloves, minced
- 1 1/2 cups dry white wine
- 1/2 cup water
- 6 sun-dried tomatoes in oil, cut into thin strips
- 1 tablespoon pine nuts, toasted
How to make this recipe
Spread out the slices of beef on a work surface and place a cherry tomato half, 4 pieces of mozzarella, 1 teaspoon of Parmigiano and 2 parsley leaves in the center of each. Fold in the sides, roll into a packet and secure with toothpicks. Season with salt and black pepper.
Squeeze the juice from 1 lemon half into a bowl of water. Working with 1 artichoke at a time, discard the dark green outer leaves. Cut off the top inch of the artichoke, then peel and trim the bottom and stem. Halve the artichoke lengthwise and scoop out the furry choke. Cut each half in half again, then rub the quarters with the remaining lemon half and add them to the lemon water.
In a large skillet, heat the olive oil. Cook the involtini over moderately high heat, turning, until browned on both sides, 9 minutes. Transfer to a plate.
Add the crushed red pepper and garlic to the skillet and cook until fragrant. Stir in the wine, water and sun-dried tomatoes. Add the artichokes and bring to a boil. Cover and cook until almost tender, 20 minutes. Return the involtini to the skillet, reduce the heat and simmer until the artichokes are tender, 10 minutes. Transfer the involtini and artichokes to plates. Season the sauce and pour it on top. Sprinkle with the pine nuts and minced parsley and serve.
A robust, fruity red.