Beef and Artichoke Roll-Ups

Method

1. Clean the artichokes: remove the tough outer leaves, cut off the top, slice in half and then into quarters. Immediately place in lemon water to prevent browning.
2. Cut the caciotta cheese into strips.
3. Lay out the beef slices. Season lightly with salt and pepper. Place a cheese strip and a few artichoke pieces on each slice. Roll tightly and secure with toothpicks.
4. In a large pan, heat a generous amount of olive oil. Add the garlic cloves (in their skin) and the fresh chili. Cook gently until fragrant.
5. Place the rolled beef in the pan and brown on all sides over medium-high heat.
6. Add the remaining artichoke pieces to the pan. Season with salt. Continue cooking, turning occasionally, until the meat is well browned and the artichokes begin to soften.
7. Pour in the white wine and let it sizzle. Cover the pan, lower the heat, and cook for about 8 minutes.
8. With 3 minutes left, remove the lid, increase the heat, and reduce the sauce until it becomes glossy and succulent. Adjust seasoning if needed.
9. Serve the roll-ups on a plate with the artichokes. Garnish with the garlic cloves and, if you like, a sprinkling of pecorino cheese and microgreens.