Active Time
45 MIN
Total Time
2 HR 30 MIN
Yield
Serves : 4
© William Meppem

How to Make It

1    

In a mini food processor, puree the red pepper; scrape into a small bowl.

2    

Squeeze most of the lemon half into a small bowl of cold water. Working with 1 artichoke at a time, snap off the tough outer leaves. Using a sharp knife, cut off the top half of the artichoke and peel the base and stem. Cut off the stem and drop it into the bowl. Using a melon baller or a spoon, scoop out the furry choke. Rub the artichoke bottom all over with the lemon half, then quarter the artichoke and drop it into the bowl. Repeat with the remaining artichoke.

3    

Season the beef with salt and pepper and lightly dredge the pieces in flour. In a medium enameled cast-iron casserole, heat 2 tablespoons of the olive oil. Add half of the meat and brown over moderately high heat, about 3 minutes per side. Transfer to a plate and brown the remaining meat in the same oil.

4    

Drain the artichokes and pat dry. Pour off the fat from the casserole and add the remaining 2 tablespoons of olive oil. Add the leeks and bay leaves and cook over low heat, stirring occasionally, until the leeks are softened, about 8 minutes. Add the garlic and pimentón and cook, stirring, until fragrant, about 2 minutes. Add the parsley, peppercorns and wine and simmer over moderately high heat for 5 minutes. Add the seared meat, stock, red pepper puree and the artichokes and bring to a simmer. Add a pinch of salt and cook over low heat, stirring occasionally, until the meat is tender, about 1 1/2 hours. Season with salt and pepper and serve.

Chef's Notes

Pimentón is available at specialty markets in sweet and hot varieties.

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