Heat the fennel with the avocado oil in a pan over medium high heat. Season with a bit of salt and cook, stirring occasionally until soft and tender and just beginning to brown, about 10 minutes. Add the Pernod, if using and cook until no liquid remains. Add the stock and cook until reduced by half, another 5 minutes.

Transfer the fennel mixture to a blender and blend to desired consistency. I like to leave a bit of texture here. Set aside.

Place the diced rutabaga in large microwave-safe bowl and cover tightly with plastic wrap. Microwave on high until soft, about 10 minutes, stirring occasionally.

While rutabaga cooks, heat 1 teaspoon of the oil in large pan over medium heat. Add onion and bell peppers and cook until softened and golden brown, about 10 minutes. Transfer to a bowl.

Heat the remaining teaspoon of oil in the pan over medium heat. Add cooked rutabagas and pack down with spatula. Cook, without moving, until underside of rutabagas are brown, 5 minutes. Turn the rutabagas over with a spatula, pack down again, and continue to cook until well browned and crisp on the opposite side, another 5 minutes. Reduce heat to medium-low and continue cooking, stirring rutabagas every few minutes, until crusty and golden on all sides, about 10 minutes. Stir in paprika, garlic powder, onion powder, salt, pepper, and thyme. Adjust seasoning to taste. Set aside to cool to room temperature.

Preheat the oven to 200ºF. Thoroughly dry and then generously season the steaks with the Montreal Steak Seasoning. Place onto a wire rack set into a rimmed baking sheet. Bake until the internal temperature of the steak is 115ºF, about 20-45 minutes for medium-rare. This will vary depending on the thickness of your steak (thicker steaks will take longer) and oven conditions so check its internal temperature.

Heat a cast iron pan over high heat as the steak is coming out of the oven. When hot, add the avocado oil. Add the steak to the hot oil (it should sizzle immediately). Cook until steak is golden brown, about 45 seconds to 1 minute. Flip and cook the other side the same way. Remove the steaks and serve. No need to rest a reverse seared steak.

Arrange arugula on serving plates. Toss the quartered artichokes with the reserved rutabaga hash and place the mixture on top of the arugula. Serve with the mash and steak along side.