Involtini con i Carciofi (Artichoke-Stuffed Beef Rolls)

Steps

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1. 1
   Prepare the ingredients: clean and trim the artichokes, soak in lemon water; slice the beef thinly. Choose a cut suitable for braising, not too lean.
   ≈1:05
2. 2
   Begin assembling the rolls: place a beef slice on your work surface, spread a little softened butter on top, sprinkle with a small amount of chopped parsley, salt and pepper.
   ≈1:45
3. 3
   Drain the artichokes and cut into quarters. Remove the fuzzy inner choke. Size them appropriately so they fit within the beef slice, including the flavorful stem portion.
   ≈2:28
4. 4
   Place the artichoke pieces on the prepared beef, then roll up tightly like an egg roll, folding in the sides. Secure with one or two toothpicks to hold the shape.
   ≈3:16
5. 5
   Repeat until all beef and artichokes are used and all rolls are assembled.
   ≈3:47
6. 6
   Heat olive oil in a large heavy pot or casserole. Once hot, carefully arrange the rolls without overlapping. Sear on all sides until golden brown. Use medium-high heat to avoid poaching the meat.
   ≈4:01
7. 7
   Once the rolls are well browned, pour in the white wine. Let it cook for a few seconds until the alcohol aroma disappears.
   ≈4:57
8. 8
   Add the canned tomatoes, pouring slowly to let the sauce distribute evenly. Season lightly with salt (just two pinches, as the meat is already seasoned).
   ≈5:32
9. 9
   Reduce heat to the lowest setting and cover the pot, leaving a slight gap for steam to escape. Simmer for at least 2 hours, stirring occasionally. If the sauce becomes too thick, add a splash of water.
   ≈6:07
10. 10
    After 2 hours, taste and check doneness. The beef should be very tender. Remove toothpicks before serving. Serve with bread or pasta to soak up the tomato sauce.
    ≈6:31