INGREDIENTS

DIFFICULTY: LOW          PREP. TIME: 30 MIN          COOKING TIME: 20 MIN          SERVINGS: 4          COST: MEDIUM

4 ARTICHOKES, CLEANED AND CUT

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WHOLE GARLIC CLOVES

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8 THINLY SLICED ROUND BEEF

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EXTRA VIRGIN OLIVE OIL AS NEEDED

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SALT

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TOOTHPICKS

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RECIPE

COAT A FRY PAN WITH OLIVE OIL, PLACE OVER MEDIUM HEAT AND ADD THE ARTICHOKES, GARLIC AND SALT. 

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COOK, COVERED, UNTIL TENDER STIRRING OCCASIONALLY

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PREPARE THE ROLLS PLACING SOME ARTICHOKE SLICES IN THE CENTER OF A SLICE IF MEAT

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FOLD THE FRONT PART OVER AND THEN THE SIDES

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FLIP THE BACK PART OF THE MEAT OVER TO CLOSE THE ROLL AND CLOSE IT WITH A TOOTHPICK

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PLACE THE ROLLS BACK IN THE FRY PAN YOU USED TO COOK THE ARTICHOKES, IF YOU HAVE SOME ARTICHOKES LEFTOVER LEAVE THEM IN THE PAN, AND COOK THE ROLLS OVER MEDIUM HEAT, IF YOU NEED TO ADD MORE OLIVE OIL DO SO. COOK UNTIL GOLDEN BROWN ON ALL SIDES.

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SERVE HOT WITH A SIDE DISH OF YOUR CHOICE AND ITALIAN BREAD, ENJOY!!

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