instructions
aioli
Mash garlic, Aleppo pepper, salt, pepper in small bowl with back of spoon (or use mortar & pestle if you have one) to form paste. Whisk in evoo, mayo, Sherry vinegar.

steak
Mix thyme, Aleppo pepper, 1 t salt, 1/4 t pepper in small bowl. Rub onto steak and set aside.

Squeeze juice from lemon half into medium bowl of water. Cut 1/2 inch from tops of artichokes. Working with 1 artichoke at a time, break off dark outer leaves until only pale yellow leaves remain. Cut artichokes lengthwise in half; cut each half into 1/2 inch wedges. Place in lemon water to prevent browning.

Place potatoes in heavy large saucepan. Add enough cold water to cover; sprinkle with salt. Bring to boil; reduce heat to med-hi and boil until tender, 8-10 min. Drain and transfer to baking sheet until cook enough to handle. Halve or quarter, depending on size.

Drain artichokes; pat to dry then sprinkle with salt and pepper. Heat 2 T olive oil in large skillet over med-hi heat. Add artichokes and saute until browned, about 4 minutes. Add 1/2 cup water, thyme sprigs, and garlic. Cover skillet and simmer over med heat until artichokes are tender, about 5 minutes. Uncover & boil until liquid evaporates, stirring often, 2-3 mins. Add remaining 1 T olive oil and potatoes; stir to coat. Add cream and sprinkle with salt & pepper. Cook until potatoes are heated through and browned in areas, stirring often, about 6 minutes. Season hash to taste. Let stand at room temp.

Preheat oven to 400. Heat peanut/veggie oil in ovenproof skillet over hi heat. Add stead and cook until bottom is brown, about 2 minutes. Turn steak over; transfer to oven and roast until desired doneness, about 7 mins for med-rare. Transfer to cutting board; tent with foil to keep warm. Let rest 10 minutes.

Meanwhile, rewarm hash gently over medium heat. Stir in chopped chives. Thinly slice steak crosswise. Divide steak and hash among plates. Drizzle aioli over steak.