|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.