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.