Panino with Beef Straccetti and Artichokes

Method

1. Clean the artichokes: remove tough outer leaves, trim the stem, and cut off the top. Rub with lemon to prevent browning.
2. Boil the artichokes in salted water with a slice of lemon and a bay leaf for about 10 minutes, until tender.
3. While artichokes boil, make the spicy mayonnaise: in a blender, combine 1 egg, lemon juice, 1 clove garlic, salt, and 220 ml vegetable oil. Blend until emulsified, then stir in a spoonful of chili paste.
4. Trim and finely chop the artichoke stems; set aside.
5. Heat a pan with a drizzle of oil. Add a clove of garlic and a sprig of rosemary. Sear the beef straccetti quickly with salt and pepper, leaving them slightly pink. Transfer to a plate and wrap in plastic film to keep warm and finish cooking gently.
6. Drain the boiled artichokes, press them gently to flatten, then pan-fry in oil with the chopped stems until golden and crispy on both sides.
7. In another pan, fry two eggs in oil with a pinch of salt. When the whites start to set, add a few drops of water and cover to steam the tops.
8. Cut the bread rolls in half and spread spicy mayonnaise on both sides.
9. Layer crispy artichokes, then beef straccetti, then fried eggs on the bottom half. Close the sandwich and press lightly.
10. Optionally, dip the cut side of the top bun in the pan juices from the beef for extra flavour.