Fill a large pot with water, a little salt, and the juice of one lemon. Then break off the stems of your artichokes and cut off half of the top leaves. Boil them for 8-10 minutes and let them cool slightly in the brine. Then pluck off the leaves and remove the "choke" with a spoon. Finally, cut the bottoms into sixths.

Place your salad onions in a bowl with ice-cold water.

Next, add olive oil to a heavy-bottomed saucepan and fry your garlic until golden. Pour the remaining oil into the saucepan and let the garlic simmer for another 7-10 minutes (on low heat, so it doesn't boil).

Season the meat with salt, pepper, rosemary leaves, and chili, and fry it for 3-4 minutes on each side on a red-hot pan. Let it rest on a rack and save the fat.

Sauté the artichoke bottoms with tomatoes for a couple of minutes and then add the garlic oil and spinach leaves. Season with good salt and freshly ground pepper.

Then use a hand blender to emulsify and blend the sauce. Strain it afterward into a serving bowl. Season with salt and pepper, and possibly a bit of lemon juice.

Arrange the vegetables on a hot platter. Quickly return the meat to the pan, split it lengthwise, and arrange it with the vegetables. Serve with the sauce.