Beef Involtini with Artichokes
Recipe GLPR9ee8c0430678d8
Tender pounded beef rounds are filled with fresh mozzarella, Parmigiano-Reggiano, sun-dried tomatoes, and parsley, then rolled and braised alongside artichokes in a white wine reduction. A Mediterranean classic finished with toasted pine nuts and lemon.
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Ingredients
12 thin slices beef round, pounded 1/8-inch thick (about 1 1/2 pounds total)
6 medium artichokes
4 ounces fresh mozzarella, cut into 1/2-inch dice
1/4 cup freshly grated Parmigiano-Reggiano
24 parsley leaves, plus minced parsley for garnish
6 sun-dried tomatoes in oil, cut into thin strips
6 cherry tomatoes, halved
1 tablespoon pine nuts, toasted
3 tablespoons extra-virgin olive oil
2 garlic cloves, minced
1/2 teaspoon crushed red pepper
1 1/2 cups dry white wine
1/2 cup water
1 lemon, halved
Kosher salt and freshly ground black pepper to taste
Directions
Prepare the artichokes by cutting them in half lengthwise. Scoop out the fuzzy choke center with a spoon and discard. Rub the cut surfaces with lemon halves to prevent browning.
Lay each pounded beef slice on a work surface. In the center of each slice, place 2 parsley leaves, about 1/2 ounce mozzarella dice, 1 teaspoon grated Parmigiano-Reggiano, 1 sun-dried tomato strip, and 1 cherry tomato half. Season lightly with salt and pepper.
Roll each beef slice tightly around the filling, starting from one long side and rolling away from you. Roll should be snug but not squeezed. Set seam-side down on a plate.
Heat the extra-virgin olive oil in a large shallow braising pan or wide skillet over medium-high heat. Working in batches if needed to avoid crowding, sear the beef involtini seam-side down for 1-2 minutes per side until lightly browned on all sides. Transfer to a plate and set aside.
In the same pan, add minced garlic and crushed red pepper. Stir constantly for 30 seconds until fragrant. Pour in the dry white wine and water, scraping up any browned bits from the pan bottom.
Arrange the prepared artichoke halves cut-side down in the braising liquid. Nestled between the artichokes, place the seared beef involtini seam-side up. Bring liquid to a simmer.
Cover the pan partially with a lid or foil and reduce heat to medium-low. Braise for 25-30 minutes, turning the beef rolls halfway through, until the artichokes are very tender when pierced with a fork and the beef is cooked through (internal temperature should reach 160°F for ground beef equivalency, or cut a roll in half to verify no pink remains inside).
Remove the pan from heat. Transfer involtini and artichokes to a serving platter. Spoon the cooking liquid over them, then scatter minced parsley and toasted pine nuts on top. Serve hot.
