Panino con Straccetti e Carciofi

Method

1. Clean the artichokes: remove the tough outer leaves, trim the stems, cut off the tops, and rub them with half a lemon to prevent browning. Slice the artichokes thinly.
2. Heat a generous drizzle of olive oil in a pan with a clove of garlic (skin on or cut in half). Add the sliced artichokes, season with salt, and add a splash of water. Cover the pan with a wet paper towel and then the lid to create steam. Cook until the artichokes are tender.
3. Meanwhile, slice the beef (straccetti) into very thin strips.
4. In a hot pan, cook the beef strips quickly, just until browned. Reserve the pan juices.
5. Take the Roman white pizza bread, open it, and briefly dip the cut sides into the pan juices from the beef.
6. Place pieces of fiordilatte cheese on the bottom half of the bread.
7. Once the artichokes are done, spread them over the cheese.
8. Slice a green tomato (Merinda variety) and arrange the slices on top of the artichokes. Add a pinch of salt.
9. Layer the cooked beef strips over the tomato.
10. Close the sandwich and optionally press it in the pan or a sandwich press to melt the cheese.
11. Cut the sandwich in half and serve immediately.