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1. Preheat the broiler.
2. Drain the artichokes, reserving 4 tablespoons of the juice for the marinade.
3. Add 2 tablespoons of the artichoke juice to a skillet over medium heat.
4. Add the tomatoes, garlic and rosemary.
5. Cook for 1 minute.
6. Turn up the heat and add the wine.
7. Cook for another 2 minute.
8. Add the artichokes and cook for an additional 1 minute or until heated through.
9. Remove the skillet from the heat.
10. Stir in the bread crumbs.
11. Pierce the steaks several times with a fork.
12. Place the steaks on a broiler pan and brush with the remaining artichoke juice.
13. Broil the steaks for approximately 17 minutes, or until the center reaches 145 degrees, turning once.
14. Spoon the artichoke mixture on top of the steaks.
15. Broil for an additional 2 minutes or until the bread crumbs are toasted and golden brown.
16. Remove the steaks to a platter, slice and serve.
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