RomanItalian
Sandwich With Beef Strips And Artichokes
A hearty white pizza sandwich filled with tender beef strips, sautéed baby artichokes, creamy fiordilatte cheese, and fresh winter tomato, grilled to perfection.
- Servings
- 1
- Difficulty
- medium
Ingredients
10 items- Pizza BiancaOne piece of white Roman pizza bread
- Beef StraccettiBeef strips, thinly sliced
- Carciofi2 baby artichokes, cleaned and thinly sliced
- FiordilatteFresh fiordilatte cheese (mozzarella style)
- Winter TomatoWinter tomato, such as 'Merinda', sliced
- Garlic1 clove
- Olive OilExtra virgin olive oil, for cooking and drizzling
- LemonHalf a lemon, for rubbing artichokes
- SaltTo taste
- WaterSplash, for steaming artichokes
Method
- Clean the artichokes: remove the tough outer leaves, cut off the top, and rub with half a lemon to prevent browning.
- Slice the artichokes very thinly, including the stems (peeled and chopped).
- In a pan, heat a drizzle of olive oil with a clove of garlic (skin on or halved).
- Add the sliced artichokes, season with a pinch of salt, and sauté. Add a splash of water, cover with wet paper and a lid to steam until tender.
- Meanwhile, slice the beef strips very thinly.
- In a hot pan, quickly sear the beef strips until browned. Reserve.
- Slice the winter tomato into thin rounds.
- Take a piece of white pizza bread (Roman pizza). Layer on fiordilatte cheese, then the seared beef strips, then the cooked artichokes, and finally the tomato slices. Drizzle with olive oil.
- Close the sandwich and place it back in the pan with a lid to melt the cheese and warm through.
- Cut and serve immediately.