INGREDIENTS

INSTRUCTIONS

Restaurant LuLu * San Francisco *    In a medium bowl, combine 1 cup of
the oil, the parsley, savory, the  chopped fresh thyme or 4 teaspoons
dried, the rosemary, the lavender  flowers, if using, and the pepper.
Trim off the fat from the edge of  the steaks. Put the steaks in a
glass dish or stainless-steel pan and  rub them on both sides with the
marinade. Cover and marinate in the  refrigerator overnight.    In a
food processor, puree the butter with the olives, anchovies  and 1/4
teaspoon of the salt. Cover and chill. Remove from the  refrigerator 1
hour before serving.    Squeeze the juice from the lemon and add it,
along with the lemon  halves, to a large bowl filled with cold water.
Working with one  artichoke at a time, remove and discard the tough
outer leaves,  leaving the pale-green inner ones attached. Using a
small knife, trim  around the bottom of the artichoke below the leaves
to get rid of the  remaining bits of the removed leaves. Peel the stem,
leaving it about  1 inch long. Cut off the top third of the leaves. Cut
the artichokes  lengthwise into 1/4-inch slices and put them in the
lemon water to  prevent darkening. Repeat with the remaining
artichokes.    In a large frying pan, heat 1/3 cup of the oil over
moderate heat.  Add the garlic, the thyme sprigs or the remaining 1
teaspoon dried  thyme, and the bay leaves and cook, stirring, for 30
seconds. Add the  potatoes, 2 teaspoons of the salt, the wine and
water. Cover, reduce  the heat to moderately low and simmer until the
potatoes are just  tender, about 10 minutes. Drain the artichokes
thoroughly and add  them, with the remaining 1/3 cup oil, to the
potatoes. Cover, bring  back to a simmer and cook, stirring
occasionally, until the  artichokes are tender, about 10 minutes
longer. If all the liquid  evaporates, add up to 1/4 cup water during
cooking. Set aside,  covered.    Light the grill or heat the broiler.
Sprinkle the steaks with the  remaining 1/2 teaspoon salt. Grill or
broil the steaks for 6 minutes.  Turn them and cook to your taste,
about 6 minutes longer for medium  rare. Transfer the steaks to a
carving board and leave to rest in a  warm spot for about 5 minutes.
Reheat the potatoes and artichokes  while the steaks rest. Cut the
steaks into thin slices.    To serve, put a mound of the potatoes and
artichokes in the center  of each plate. Arrange the steak slices,
overlapping, on the  vegetables and top with a spoonful of the
room-temperature olive  butter. Substituting Large Artichokes: If
you're using large  artichokes, cut off the stems. Remove and discard
all but the  pale-green inner leaves and cut off the top third of the
leaves. Cut  the artichokes into quarters and remove the fuzzy chokes.
Cut each  quarter in half from top to bottom.  A spicy young Rhone red
such as Chave's Hermitage or a  Chateauneuf-du-Pape from Beaucastel
marries well with the herby  charred beef and the olive butter. Posted
to MM-Recipes Digest  by  Julie Bertholf <jewel1@ix.netcom.com> on Mar
24, 98

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