3 lbs. beef thigh or rump, cut into 12-hand sized slices
3 cloves garlic, minced
1/4 cup fresh Italian parsley, chopped
12 slices mortadella, approximately the same size as the beef
12 marinated, quartered artichoke hearts
2/3 cup extra virgin olive oil
1 – 28 oz can Italian whole peeled tomatoes, chopped
2 bay leaves
salt and pepper to taste
1 cup beef stock
Slightly pound the meat slices on a cuttin board. Combine the garlic and parsley in a small bowl. Lay a slice of beef flat on the board, sprinkle with salt, lay a mortadella slice on top of the beef, then a segment of artichoke and finally about a half teaspoon of the garlic – parsley mixture. Rill the meat around the artichoke and secure with a toothpick or kitchen twine. repeat with the remaining ingredients until gone. Heat the oil in a large skillet until hot. Brown the rolls on all sides. When the rolls are evenly browned add the tomatoes, bay leaves, salt and pepper. Turn the rolls while the tomatoes slightly thicken, about 5 minutes. Pour in the beef stock, turn the heat to low, and cover. Cook for about 20 minutes, remove the cover and contunue to cook for about 10 more minutes. Check the level of the liquid often making sure that the rolls are covered, adding additional beef stock if necessary, turning frequently. Serve hot, smothered with the sauce, remember to remove the strings or toothpicks before serving.
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