Meat rolls with sautéed artichokes and thyme

The meat rolls with sautéed artichokes and thyme are a dish full of flavors and can be an excellent main course or a tasty appetizer. Here I present an Italian version of the dish.

Ingredients

• 8 thin slices of meat (veal, pork, or beef depending on preferences)
• 8 artichokes
• 1 lemon (the juice)
• 2 cloves of garlic
• A few sprigs of fresh thyme
• Extra virgin olive oil
• Salt and pepper to taste
• Dry white wine
• Flour (optional, to flour the rolls)

Preparation

1. First, clean the artichokes by removing the tougher outer leaves, cutting away the spiny tips, and removing the “beard” inside if present. Cut the artichokes into wedges and put them in lemon water to prevent them from blackening.
2. Heat some extra virgin olive oil in a pan with a clove of garlic and add the drained and dried artichokes. Sauté them for a few minutes, adding salt, pepper, and chopped fresh thyme. Once cooked but still crunchy, turn off the heat and set aside.
3. Take the slices of meat and lightly pound them with a meat mallet to make them thinner. On each slice of meat, place some sautéed artichokes and roll up to form rolls. Secure them with a toothpick to maintain their shape.
4. In a pan, heat some oil with the other clove of garlic and place the rolls in it. Brown them on all sides, then deglaze with a dash of white wine and allow the alcohol to evaporate.
5. (Optional) The rolls can be floured before browning to create a light crust.
6. Continue cooking for another 10-15 minutes depending on the thickness of the rolls, adjusting for salt and pepper.
7. Serve hot, topped with a drizzle of raw oil and, if you like, an additional sprinkle of fresh thyme.

Interesting Facts

Thyme is one of the most used herbs in Mediterranean cooking and pairs particularly well with artichokes, thanks to its intense and slightly lemony aroma. Additionally, artichokes, rich in antioxidants and fibers, are a very appreciated ingredient in Italian cuisine, especially in the spring season.