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features carciofi artichokes


From Lorenzo Totó's Racconti di Cucina
Adapted by StarChefs

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.

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