Break the tails of the artichokes then clear the bottoms by removing the leaves and hay. Put them in cold water with plenty of lemon juice so that they do not turn black.
Peel and mince the shallots very finely, melt them over low heat in the butter until they are transparent. Add the capers and the anchovy fillets, drained and cut lengthwise, 1 teaspoon of balsamic vinegar, a little pepper and set aside.
Mince the stocks into very thin strips and cook them in olive oil for about 10 min. They should remain slightly crunchy.
Hand oil the tournedos then sear them on a very hot pan or cast iron grill and cook for 3 minutes on each side.
Serve the tournedos topped with a little caper sauce and the sliced artichokes.
Accompany with a Pinot Noir or Burgundy wine.