Artichokes Carpaccio

Adapted by StarChefs.com
Yield: 6 Servings

INGREDIENTS:

4 Albenga artichokes
Juice of 1 lemon
salt and pepper to taste
1 oz beef tenderloin, sliced very thin
1 oz. grated parmesan cheese
½ cup extra virgin olive oil

METHOD:

Trim off the top third of each artichoke and snip off its outer leaves. Cut off the artichoke stems; slice each artichoke head very thin. Season with lemon, salt and pepper. Place the beef on the serving plate; cover it with the sliced artichokes. Top with the Parmesan cheese and olive oil. Serve cold.

Trim off the top third of each artichoke and snip off its outer leaves. Cut off the artichoke stems; slice each artichoke head very thin. Season with lemon, salt and pepper. Place the beef on the serving plate; cover it with the sliced artichokes. Top with the Parmesan cheese and olive oil. Serve cold.