Involtini con Carciofi

Beef Rolls with Artichokes

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Preparation info

  • Difficulty

    Medium

  • Serves

    4

Appears in

The Italian Regional Cookbook

The Italian Regional Cookbook

By Valentina Harris

Published 2017

  • About

This luxurious, somewhat time-consuming recipe has something very French about it, and was probably introduced by one of the French chefs employed by the Sicilian aristocracy during the early 20th century. It was de rigueur for every noble household to have a French chef or a monsu (an Italian corruption of Monsieur) and the influence on Sicilian cooking is still evident.

Ingredients

  • juice of 1 lemon
  • 2 artichokes
  • 50 g/2 oz prosciutto crudo, finely chopped
  • 75 g/3 oz/6 tbsp butter, softened
  • 8 thin slices of veal or beef, total weight 400g/14oz
  • 45 ml/3 tbsp plain/all-purpose flour
  • 30 ml/2 tbsp vegetable oil
  • 1 onion, thinly sliced
  • sea salt and ground black pepper

Method

  1. Fill a heatproof bowl with boiling water and add the lemon juice.
  2. Clean the artichokes and trim them thoroughly, removing all the sharp points and hard leaves. Drop them carefully into the bowl of acidulated water and leave to soak for about 10 minutes.

  3. Meanwhile, put the chopped prosciutto in a bowl and add half the butter. Stir until the mixture forms a rough paste.

  4. Lift the artichokes out of the water and stand them upside down on a board to drain. When they are cold, cut them into quarters and remove the choke from each section. Cut each quarter in half again to give 16 segments.
  5. Flatten the meat slices by beating them with a meat mallet or rolling pin until they are as thin and flat as possible.
  6. Spread a slice of meat with an eighth of the butter and prosciutto mixture and lay 2 pieces of artichoke on top. Season with salt and ground black pepper.
  7. Roll up the package neatly and tie with kitchen string or twine. Make seven more in the same way, then coat all the rolls in flour.

  8. Heat the remaining butter with the oil in a large frying pan. Add the onion and fry for 5 minutes until softened but not browned.
  9. Push the onion to one side and add the meat rolls to the pan. Brown them over a medium to high heat, then lower the heat and mix the onions with the meat rolls.
  10. Reduce the heat to the lowest setting, cover the pan and simmer slowly, basting the meat rolls occasionally with the juices in the pan, for 20 minutes or until the meat is tender.
  11. Arrange on a heated platter and serve immediately.