Beef cheek with artichokes

To prepare the beef cheek with artichokes, first make the beef stock with our recipe and keep it warm. Clean the meat by removing the membrane 1. In a pot, pour a drizzle of oil, add the meat 2, and sear over high heat for about 2 minutes on each side.

Remove the meat from the pot and clean the bottom with a paper towel 4, then pour a glass of wine from the total amount 5 and deglaze the bottom 6. Set the cooking juices aside.

In the same pot, heat another drizzle of oil, then add the finely chopped celery, carrot 7, and onion 8. Also add the unpeeled garlic cloves 9 and sauté over medium heat for a few minutes until the vegetables are soft.

Place the meat back in the pot 10, cover with the remaining wine (about a quart) 11, and bring to a boil. At this point, add the rosemary and bay leaf 12.

Also season with cloves 13, juniper berries, and, if you like, a cinnamon stick 14. Finally, pour the wine reserved for deglazing the pot's bottom 15.

Cover with the hot stock 16, add salt and pepper 17. Wait for it to return to a boil, then lower the heat and cook with the lid on for about 3 hours 18.

Meanwhile, prepare the side dish. Clean the celeriac and cut it into cubes 19, then cook it in boiling salted water for 15-20 minutes 20. Drain and transfer the celeriac to a container, then add the oil 21.

Season with salt and pepper 22, then blend with an immersion blender 23 until smooth and homogeneous. Transfer it to a saucepan and keep warm 24.

Now proceed to the cleaning of the artichokes: remove the tougher outer leaves 25, then shorten the stem and peel it starting from the base of the artichoke 26. Cut off the tips 27.

Cut the artichokes in half and remove the inner choke 28, then cut them into quarters 29 and immediately immerse them in acidulated water 30.

In a pan, pour a drizzle of oil, add the artichokes 31, season with salt and pepper 32. Sauté over medium heat for about 6-7 minutes or until golden 33.

After the meat cooking time has elapsed, remove it from the pot and strain the cooking juices 34. Pour the liquid part back into the pot 35 and reduce it over medium-low heat for about thirty minutes; you should obtain a glaze with a consistency thick enough to coat the spoon. Meanwhile, slice the meat 36.

Put the meat back in the pot and drizzle with the glaze 37. Plate by spreading a layer of celeriac cream on the bottom of the plate 38, then place the meat on top and add the artichokes all around 39.

Coat the meat with a spoonful of glaze 40 and finish with fresh mint leaves 41. Your beef cheek with artichokes is ready to be served 42!