Step-by-Step Instructions:
Step 1: Prepare the Artichokes
Trim the artichokes, removing tough outer leaves, and slice the hearts thinly.
Heat 1 tablespoon of olive oil in a frying pan over medium heat.
Sauté the artichoke slices with minced garlic until tender, about 5-7 minutes. Season with salt and pepper, then let cool.
Step 2: Prepare the Beef
Lay the beef slices on a clean surface and use a meat tenderizer to flatten them slightly.
Sprinkle the beef with salt, pepper, and lemon zest for added flavor.
Step 3: Make the Filling
In a mixing bowl, combine sautéed artichokes, breadcrumbs, Parmesan, parsley, and a drizzle of olive oil. Mix until cohesive but not overly wet.
Step 4: Assemble the Involtini
Place a spoonful of filling at one end of each beef slice.
Roll tightly, securing with toothpicks or kitchen twine. Ensure the filling is sealed inside.
Step 5: Sear the Rolls
Heat 2 tablespoons of olive oil in a frying pan over medium-high heat.
Sear the rolls until browned on all sides, about 4-5 minutes. Remove and set aside.
Step 6: Prepare the Sauce
In the same pan, heat olive oil and sauté the onion until translucent.
Add the crushed tomatoes, season with salt, pepper, and sugar (if needed), and simmer for 10 minutes.
Step 7: Cook the Involtini
Preheat your oven to 375°F (190°C).
Transfer the seared rolls into a baking dish, pour the sauce over them, and cover with foil.
Bake for 25 minutes, then uncover and bake for an additional 5-10 minutes.
Step 8: Serve
Allow the rolls to rest for 5 minutes.
Serve warm with sauce spooned over the top, alongside crusty bread or roasted vegetables.
Variations and Tips:
Dietary Substitutions:
Use gluten-free breadcrumbs for a gluten-free version.
Replace Parmesan with nutritional yeast for a dairy-free alternative.
Vegetarian Option:
Substitute the beef with thinly sliced eggplant or zucchini for a plant-based twist.
Enhancements:
Add a slice of prosciutto inside each roll for extra flavor.
Sprinkle the top with grated cheese before baking for a cheesy crust.
