DIFFICULTY: LOW PREP. TIME: 30 MIN COOKING TIME: 20 MIN SERVINGS: 4 COST: MEDIUM
4 ARTICHOKES, CLEANED AND CUT
WHOLE GARLIC CLOVES
8 THINLY SLICED ROUND BEEF
EXTRA VIRGIN OLIVE OIL AS NEEDED
SALT
TOOTHPICKS
RECIPE
COAT A FRY PAN WITH OLIVE OIL, PLACE OVER MEDIUM HEAT AND ADD THE ARTICHOKES, GARLIC AND SALT.
COOK, COVERED, UNTIL TENDER STIRRING OCCASIONALLY
PREPARE THE ROLLS PLACING SOME ARTICHOKE SLICES IN THE CENTER OF A SLICE IF MEAT
FOLD THE FRONT PART OVER AND THEN THE SIDES
FLIP THE BACK PART OF THE MEAT OVER TO CLOSE THE ROLL AND CLOSE IT WITH A TOOTHPICK
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.
SERVE HOT WITH A SIDE DISH OF YOUR CHOICE AND ITALIAN BREAD, ENJOY!!