Clean the beef silverside to the bare meat and cut it in half lengthwise. Mix the coarse salt with the sugar and seasoning in a bowl. Place the meat in a baking pan and cover it with the aforementioned mixture. Refrigerate and marinate for at least 24 hours. Once the meat is marinated, wash it under running cold water and dry it with a clean towel. Place the meat on a baking tray and put a baking pan with sawdust and seasoning underneath.
Light the sawdust with a blowpipe, close the oven and leave the fan to blow it out. Let it smoke for 30 minutes with the oven turned off. Cool the beef. In the meantime, flake the cheese with a slicer or mandoline. Clean the artichokes removing the (hardest) outer leaves and leave 1 cm of stem. Cut the artichokes in half lengthwise and remove the choke using a melon baller. Cut into thin slices and put them in cold water with ice and lemon. Drain the artichokes and season with olive oil, salt, pepper and the juice of ½ a lemon. 
Place a tuft of new baby salad in the centre of the plate and place the sliced beef radially. Finish the dish by placing the artichokes in the centre (above the salad) and flakes of Monte Veronese PDO on the beef. Season with a drizzle of oil.

Preparation time: 20 min

Marinating time: 24 h