Steak with artichoke hearts, gorgonzola and walnuts

Cut the stalk of the artichoke. Remove 4 to 5 layers of the outer hard leaves. Cut the rest of the hard leaves with a knife.

Cut the artichoke hearts into quarters and remove the fluffy hay on the inside with a knife.

Halve the quarters lengthwise and until use in a bowl with lemon water to prevent discoloration.

Heat the oil in a frying pan and fry the artichoke hearts for 3 min. On medium heat. Sprinkle with salt and salt and add the wine.

Put the lid on the pan and roast over low heat for about 20 minutes.

Meanwhile, press out the orange. Mix the juice with the oil and the mustard into a dressing.

Season with pepper and salt and mix with the lettuce. Divide the gorgonzola into pieces and sprinkle over the lettuce. Sprinkle with the walnuts.

Heat the grill pan without oil or butter. Brush the steaks with the rest of the oil and grill them in 8 min. Turn halfway.

Sprinkle with salt and salt. Let cover with aluminum foil on a cutting board for 5 minutes.

Cut into thin slices, divide the artichokes and serve with the lettuce next to it.