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1
In a mini food processor, puree the red pepper; scrape into a small bowl.
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2
Squeeze most of the lemon half into a small bowl of cold water.
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3
Working with 1 artichoke at a time, snap off the tough outer leaves.
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4
Using a sharp knife, cut off the top half of the artichoke and peel the base and stem.
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5
Cut off the stem and drop it into the bowl.
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6
Using a melon baller or a spoon, scoop out the furry choke.
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7
Rub the artichoke bottom all over with the lemon half, then quarter the artichoke and drop it into the bowl.
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8
Repeat with the remaining artichoke.
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9
Season the beef with salt and pepper and lightly dredge the pieces in flour.
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10
In a medium enameled cast-iron casserole, heat 2 tablespoons of the olive oil.
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11
Add half of the meat and brown over moderately high heat, about 3 minutes per side.
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12
Transfer to a plate and brown the remaining meat in the same oil.
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13
Drain the artichokes and pat dry.
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14
Pour off the fat from the casserole and add the remaining 2 tablespoons of olive oil.
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15
Add the leeks and bay leaves and cook over low heat, stirring occasionally, until the leeks are softened, about 8 minutes.
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16
Add the garlic and pimenton and cook, stirring, until fragrant, about 2 minutes.
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17
Add the parsley, peppercorns and wine and simmer over moderately high heat for 5 minutes.
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18
Add the seared meat, stock, red pepper puree and the artichokes and bring to a simmer.
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19
Add a pinch of salt and cook over low heat, stirring occasionally, until the meat is tender, about 1 1/2 hours.
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20
Season with salt and pepper and serve.
