| 1 2/3 | c | Olive oil |
| 1/4 | c | Chopped flat-leaf parsley |
| 1/4 | c | Chopped fresh winter savory, or 4 teaspoons dried |
| 1/4 | c | Chopped fresh thyme plus 8 sprigs, or 5 teaspoons dried |
| 2 | tb | Chopped fresh rosemary, or 2 teaspoons dried, crumbled |
| 2 | ts | Chopped fresh lavender flowers (optional) |
| 1/4 | c | Fresh-ground black pepper |
| 3 | | Rib steaks on the bone, about 1-1/2 inches thick (about 5 pounds) |
| 1/4 | lb | Butter, at room temperature |
| 8 | | Nicoise olives, halved and pitted |
| 2 | | Anchovy fillets, or 1/2 teaspoon anchovy paste |
| 2 3/4 | ts | Salt |
| 1 | | Lemon, cut in half |
| 20 | | Baby artichokes (about 2-1/2 pounds) |
| 4 | | Cloves garlic, chopped |
| 4 | | Bay leaves |
| 2 | lb | Yukon Gold or baking potatoes, peeled and cut into 1/4-inch slices |
| 1/2 | c | Dry white wine |
| 1/2 | c | Water, more if needed |
