AIOLI:.
Mash garlic, Aleppo pepper, and 1/4 teaspoon coarse salt to paste in mortar with pestle or in small bowl with back of spoon.
Whisk in mayonnaise, olive oil & sherry wine vinegar.
Cover & chill.
STEAK:
Mix thyme, Aleppo pepper, 1 teaspoon coarse salt, and 1/4 teaspoon black pepper in small bowl;. rub seasoning mixture into steak; set aside.** Cover; chill. Bring to room temperature before continuing.
ARTICHOKE-POTATO HASH:.
Squeeze juice from lemon half into medium bowl of water.
Cut 1/2 inch from tops of artichokes.
Working with 1 artichoke at a time, break off dark outer leaves until only pale yellow leaves remain.
Cut artichokes lengthwise in half; cut each half into 1/2-inch wedges.
Place in lemon water to prevent browning.
Place potatoes in large heavy saucepan.
Add enough cold water to cover; sprinkle with salt.
Bring to boil; reduce heat to medium-high and boil until potatoes are just tender, 8 to 10 minutes.
Drain & transfer to baking sheet until cool enough to handle.
Halve or quarter potatoes.
Drain artichokes; pat to dry well, then sprinkle with salt and pepper.
Heat 2 tablespoons olive oil in heavy large skillet over medium-high heat.
Add artichokes and sauté until browned, about 4 minutes.
Add 1/2 cup water, thyme sprigs, and garlic.
Cover skillet and simmer over medium heat until artichokes are tender, about 5 minutes.
Uncover and boil until no liquid remains, stirring often, 2 to 3 minutes.
Add remaining 1 tablespoon olive oil and potatoes; stir to coat.
Add cream and sprinkle with salt and pepper.
Cook until potatoes are heated through and browned in spots, stirring often, about 6 minutes.
Season hash to taste with salt and pepper.
Let stand at room temperature.
STEAK & FINISH UP:.
Preheat oven to 400°F
Heat peanut oil in heavy large ovenproof skillet over high heat.
Add steak and cook until bottom is brown, about 2 minutes.
Turn steak over; transfer to oven and roast until cooked to desired doneness, about 7 minutes for medium-rare.
Transfer to work surface; tent with foil to keep warm. Let rest 10 minutes.
Meanwhile, rewarm artichoke-potato hash gently over medium heat.
Stir in chopped chives.
Thinly slice steak crosswise.
Divide steak and hash among plates.
Drizzle some aioli over steak.
Serve, passing remaining aioli alongside.
Now sit (collapse, if you like) and enjoy the meal with your guests or family; a nice bottle of wine, a salad and hot bread from the oven!

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	687.24 Kcal (2877 kJ)
Calories from fat	381.6 Kcal
		% Daily Value*
Total Fat	42.4g	65%
Cholesterol	117.34mg	39%
Sodium	677.42mg	28%
Potassium	1476.83mg	31%
Total Carbs	39.23g	13%
Sugars	6.03g	24%
Dietary Fiber	11.68g	47%
Protein	39.25g	79%
Vitamin C	27mg	45%
Vitamin A	0.9mg	31%
Iron	5.9mg	33%
Calcium	158.7mg	16%

Amount Per 100 g
Calories	141.77 Kcal (594 kJ)
Calories from fat	78.72 Kcal
		% Daily Value*
Total Fat	8.75g	65%
Cholesterol	24.21mg	39%
Sodium	139.74mg	28%
Potassium	304.65mg	31%
Total Carbs	8.09g	13%
Sugars	1.24g	24%
Dietary Fiber	2.41g	47%
Protein	8.1g	79%
Vitamin C	5.6mg	45%
Vitamin A	0.2mg	31%
Iron	1.2mg	33%
Calcium	32.7mg	16%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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