Ingredients
Method
1.Preheat oven to 180°C.
2.Heat 1 tbsp of the oil in a medium flameproof roasting dish over high heat. Cook beef, turning, until browned all over. Season. Roast beef 30 minutes for medium. Transfer beef to a plate; cool. Cover and refrigerate 3 hours or overnight.
3.Meanwhile, snap off tough outer leaves from artichokes until you reach the tender inner yellow leaves. Using kitchen scissors, cut off the thorny tips from remaining leaves. Trim stems then brush with 2 tbsp of the juice. Place artichokes in a medium saucepan of water and bring to the boil. Simmer over medium heat 20 minutes or until almost tender. Drain; cool.
4.Process aïoli, tuna, anchovies and remaining juice until smooth. Season to taste.
5.Place bread on a baking-paper-lined large oven tray and brush with 1 tbsp of the oil. Bake 10 minutes or until golden.
6.Meanwhile, preheat a chargrill pan. Cut artichokes in half; scoop out the hairy choke. Brush with 1 tbsp oil. Cook on chargrill pan for 2 minutes each side or until lightly charred.
7.Heat remaining oil in a small frying pan; cook garlic until lightly golden. Drain on paper towel.
8.Thinly slice beef; arrange on a platter and top with tuna aïoli, garlic, capers and parsley. Serve with artichoke and toasts.
