Artichokes Carpaccio

Adapted by
Yield: 6 Servings


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


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.