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1
Fill a large bowl with cold water.
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2
Cut 2 of the lemons in half and juice them into the water, tossing in the lemon rinds as well.
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3
Remove the tough outer leaves from each of the artichokes so only the tender, light yellow leaves are showing.
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4
Use a paring knife to trim the bottom and to peel off the green outer layer from the stem.
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5
Trim the top 1 inch from each artichoke.
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6
Put each artichoke in the acidulated water as soon as you are finished trimming it.
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7
When all of the artichokes have been trimmed, cut them in half lengthwise and use a spoon to scoop out the furry choke and the tiniest pinkish leaves.
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8
Place the cleaned artichokes in a medium saucepan and cover with cold water.
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9
Add the vinegar, bay leaves, and about 1 1/2 tablespoons salt; the water should be just slightly less salty than the sea.
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10
Place a piece of parchment paper cut to fit just inside the pan over the artichokes, pressing it down so it touches the water.
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11
Bring to a boil over medium-high heat.
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12
Reduce the heat and simmer until the artichokes can be easily pierced through the heart with a knife, about 30 minutes.
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13
Remove the pot from the heat, remove the parchment from the pan, and let cool completely.
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14
Bring a pot of salted water to a boil and prepare a bowl of ice water.
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15
Snap the fibrous ends off the asparagus.
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16
Add the asparagus to the boiling water and cook until slightly tender but still with good bite, about 1 minute.
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17
Drain the asparagus and plunge it into the ice water to stop the cooking and retain the green color.
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18
When cool, dry the asparagus on a clean kitchen towel.
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19
Cut on a slant into 1 1/2-inch pieces.
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20
Set aside.
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21
Juice the remaining lemon and mix with the shallot in a small bowl.
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22
Set aside to macerate for 10 minutes.
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23
Add a pinch of salt and, whisking constantly, slowly pour in the olive oil.
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24
Set the dressing aside.
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25
Remove the artichokes from their cooking liquid and slice them thinly lengthwise from top to stem.
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26
Combine the sliced artichokes and the asparagus in a medium bowl and set aside.
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27
Prepare the grill so the coals are glowing red but no flame is visible.
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28
Trim any excess fat from the steaks and season them with salt and pepper.
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29
Grill for 2 to 4 minutes on each side, depending on their thickness, for medium rare.
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30
Set the steaks aside on a warm plate to rest.
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31
Strip the leaves of mint from the stems and coarsely chop the leaves.
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32
Put them in the bowl with the artichokes and asparagus.
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33
Add the dressing and toss lightly to combine.
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34
Season to taste with salt and pepper.
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35
Arrange the salad on 4 plates.
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36
Slice the steaks against the grain and on a slant.
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37
Arrange the slices of meat on the plates with the salad, pouring any juices on top.
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38
Drizzle with olive oil and serve.
