Seared beef carpaccio with raw artichoke and toasted bread

Ingredients

For 1 serving

• Strip steak130 g
• Artichokes1
• Parmigiano Reggiano15 g
• Lemon juice20 ml
• Arugula30 g
• Whole wheat bread60 g
• Extra virgin olive oil10 g
• Saltto taste
• Black pepperto taste

Contains: gluten, lactose,

In season: February – April

Method

1. Pour half the lemon juice into a small bowl. Prepare the artichoke: pull off the tough outer leaves, cut off the tip, remove the inner choke, slice it paper-thin and drop it straight into the juice so it doesn't blacken.
2. With a very sharp knife cut the sirloin into very thin slices; if needed, flatten them between two sheets of baking paper.
3. Toast the sliced wholemeal bread in a dry frying pan for 1–2 minutes per side, until crisp.
4. Heat a griddle over high heat until very hot and sear the meat slices for 20 seconds per side, until they change colour on the surface but stay pink inside.
5. Arrange the meat, the drained artichoke and the rocket on the plate; dress with the oil, the remaining lemon juice, salt, pepper and Parmesan shavings and serve with the toasted bread.