Beef Steak with Artichokes

Method

1. Clean the artichokes: remove the tough outer leaves, cut off the tops, trim the stems, and cut each into quarters.
2. Gently smash the garlic cloves and remove the inner germ if too strong.
3. In a pan over high heat, add Taggiasca olive oil and the garlic. Sauté until golden.
4. Add the stems of the wild mint (mentuccia), reserving the leaves for later.
5. Add the quartered artichokes to the pan, season with salt and pepper, and stir.
6. Add a splash of water, cover with a sheet of wet parchment paper directly on the artichokes, then put a lid on. Reduce heat to medium and cook until tender.
7. For the steak: drizzle a little olive oil on the steak and rub it in.
8. Heat a cast iron pan until very hot. Place the steak in the pan and sear without moving it. Do not press the meat.
9. Flip the steak and sear the other side. Cook to desired doneness.
10. Remove the steak, season with salt, and let it rest on a plate.
11. Finish the artichokes: remove the parchment and lid, increase heat to high to reduce any remaining liquid. Add the reserved mint leaves and toss.
12. Plate the artichokes alongside the rested steak. Add a final drizzle of olive oil and serve.