Preheat oven to 375 degrees Fahrenheit and line a baking dish with

Gefen Parchment Paper.

Season the meat with salt and pepper. Place in the baking dish with the fatty side up and cook, uncovered, for 20 minutes. Turn over and cook for another 10 minutes. Set aside.

Line a second baking dish with parchment paper. Spread the onions and

garlic in it evenly.

In a bowl, combine the oil, orange juice, wine, sugar, and salt and pepper to taste. Pour over the meat and massage it in to help the meat best absorb the flavors.

Place the meat on top of the onions and garlic. Add any remaining

orange juice mixture to the pan.

Cover with parchment paper and seal well with aluminum foil. Reduce oven temperature to 350 degrees Fahrenheit and cook for one hour. Reduce to 250 degrees Fahrenheit and bake for another five hours. Set aside to cool, then slice.

Preheat oven to 325 degrees Fahrenheit and line a baking sheet with parchment paper. In a bowl, mix the artichokes, garlic, salt, pepper, and oil. Spread on the baking sheet and cover with parchment paper and aluminum foil. Cook for two hours, until soft. Transfer to a food processor fitted with the S blade and blend until smooth. Set aside.

In a saucepan, stir together the pears, water, sugar, pepper, and salt. Cook uncovered over low heat for 40 minutes, until soft and caramelized. Stir occasionally during cooking so they don’t burn.

In a pot of boiling water, boil peeled carrots for 30 minutes. Remove carrots onto a baking tray. Sprinkle it with sugar, salt, and pepper. Bake for 30 minutes on 300 degrees Fahrenheit.

Place a few slices of meat on each plate. Transfer the artichoke

purée to a piping bag or a zip-top bag with the corner snipped off, and pipe some purée next to the meat. Top with the pears and carrots and serve.