Bistecca with Fried Artichokes and Potatoes

Name: Bistecca with Fried Artichokes and Potatoes
Yield: Serves 8–10
Ingredients: 4 pounds flank steak; Salt and pepper; ½ pound arugula, washed and dried; 1 bunch flat-leaf parsley, leaves roughly chopped; 4 garlic cloves, finely chopped; 1 lemon; 2 pounds baby artichokes; 4 pounds medium potatoes, such as Yellow Finn; Olive oil; Lemon wedges

Preparation info

Serves
8–10

Difficulty
Medium

Appears in

A Platter of Figs and Other Recipes

By David Tanis

Published 2008

About

Baby artichokes are the size of an egg, with no choke. After you remove a few outer leaves, the entire artichoke is edible.

Ingredients

4 pounds flank steak
Salt and pepper
Olive oil
4 pou

Dinner
Gluten-free
Autumn

Method

Season the flank steak generously with salt and coarsely ground black pepper. Drizzle with a little olive oil and massage in the seasoning.

Cover and refrigerate for at least several hours, or overnight. Bring to room temperature before cooking.

Peel the potatoes and cut them into small chunks or wedges. Boil the potatoes in salted water until just done (soft when pierced with t