Recipe - Rolled Beef With Artichoke Stuffing

One half pound Ground veal
One half pound Ground pork
One half pound Prosciutto; minced
One half cup Diced Asiago cheese; (2
ounces)
One half cup Diced fontina cheese; ( 2
ounces)
6 Cloves garlic; minced
One half cup Chopped fennel
2 cup Marinated artichokes; cut
into 1inch
; pieces (reserve oil
; in jar)
One half cup Coarsely chopped Italian
parsley
One half cup Minced fresh sage leaves
1 Egg; beaten1 tablespoon
; dried Italian
; seasoning
One fourth teaspoon Salt
One fourth teaspoon Pepper
1 One half pound Flank steak; up to 2
2 Hardcooked eggs
One half cup Dry red wine

In a large bowl combine veal, pork, prosciutto, cheeses, garlic, fennel,
artichokes, herbs, egg, Italian seasoning, salt and pepper and mix well.
Trim excess fat from flank steak and pound to approximately 1/8
thickness.(This takes a few minutes, but it is important to the recipe. Use
a kitchen mallet or a heavy flat weight such as a wine bottle.) Spread
stuffing over meat, covering it completely. Lay egg quarters down center,
lenghtwise, and roll meat around stuffing without overlapping. Tie with
kitchen string at oneinch intervals to hold securely; if any stuffing
escapes, carefully push back in.

Heat a large heavy skillet over mediumhigh heat. Add One fourth cup of the
reserved artichoke oil. Heat oil and add stuffed beef roll to hot oil and
brown on all sides. Add wine, cover and cook over low heat for 45 minutes.
Turn beef roll over halfway through cooking. When cooked, transfer meat to
a serving platter and remove the string. Slice and serve with the pan
juices. The Falso Magro roll is also terrific served on buffets, at picnics
or even cold the next day.

Yield: 8 to 10