Substituting Large Artichokes: If you're using large artichokes, cut off the stems. Remove and discard all but the pale-green inner leaves and cut off the top third of the leaves. Cut the artichokes into quarters and remove the fuzzy chokes. Cut each quarter in half from top to bottom.
A spicy young Rhône red such as Chave's Hermitage or a Châteauneuf-du-Pape from Beaucastel marries well with the herby charred beef and the olive butter.