Cook The Book: Bistecca With Fried Artichokes And Potatoes

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Serious Eats


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4 pounds flank steak

Salt and pepper

Olive oil

4 pounds medium potatoes, such as Yellow Fin

2 pounds baby artichokes

1 lemon

4 garlic cloves, finely chopped

1 bunch flat-leaf parsley, leaves roughly chopped

1/2 pound arugula, washed and dried

Lemon wedges

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