Steak Tartare in Artichoke Bottoms

Name: Steak Tartare in Artichoke Bottoms
Yield: 4 portions
Ingredients: Thinly sliced black bread, for serving; 2 ripe plum tomatoes, cut into ¼-inch dice; 4 large artichokes; 8 ounces fresh beef sirloin, finely ground; 1 tablespoon minced onion; 1 tablespoon Chopped fresh Italian (flat-leaf) parsley; 2 teaspoons Dijon mustard; 1 egg yolk; ½ teaspoon salt; Freshly ground black pepper, to taste; 4 attractive lettuce leaves, rinsed and patted dry; 2 tablespoons snipped fresh chives; ½ cup Calamata or other imported black olives; ½ cup Calamata or other imported black olives; 1 hard-cooked egg, coarsely chopped; ⅓ cup tiny capers, drained

Preparation info

4
portions

Difficulty
Medium

Appears in

The New Basics Cookbook

By Sheila Lukins and Julee Rosso

Published 1989

About

Buy your meat for steak tartare the day you plan to serve it. It should be of the best quality and very fresh. This presentation is a bit unusual and quite decorative.

Ingredients

4 large artichokes
8 ounces fresh beef sirloin, finely ground
1 tablespoon

Starter

Method

Place the artichokes in a large saucepan, and add an inch of water. Bring it to a boil; then reduce the heat, cover, and simmer until the artichokes are tender, about 45 minutes. Remove them from pot and set them aside to cool.
Peel the leaves away from the artichokes, and scoop out the fuzzy choke. Reserve the bottoms.
Combine the ground sirloin, oni