Carpaccio and Artichoke Salad Recipe

Name: Carpaccio and Artichoke Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 ounces filet mignon steak cut into 1-ounce slices; 2 tablespoons olive oil; 1 lemon; Salt and pepper; 1 cup artichoke hearts, julienned; 3 tablespoons extra-virgin olive oil; 1/2 teaspoons minced garlic; Salt and pepper; 4 cups arugula; 3 tablespoons extra-virgin olive oil; 3 ounces piece of Parmigiano-Reggiano cheese; 2 tablespoons chopped parsley; Black pepper

Servings: persons

4 ounces filet mignon steak cut into 1-ounce slices
2 tablespoons olive oil
1 lemon
Salt and pepper
1 cup artichoke hearts, julienned
3 tablespoons extra-virgin olive oil
1/2 teaspoons minced garlic
Salt and pepper
4 cups arugula
3 tablespoons extra-virgin olive oil
3 ounces piece of Parmigiano-Reggiano cheese
2 tablespoons chopped parsley
Black pepper

1
Pound the slices of filet between 2 sheets of plastic wrap, with a meat mallet.
2
For the artichoke salad: Combine all the ingredients together in a small bowl, toss well and season with salt and pepper.
3
In another mixing bowl toss the arugula with the extra-virgin olive oil.
4
Lay the carpaccio down on the plate.
5
Drizzle the meat with the olive oil and the juice of the lemon.
6
Season with salt and pepper.
7
Mound the arugula in the center of the meat.
8
Sprinkle the artichoke salad around the arugula.
9
Garnish with shaved Parmigiano-Reggiano cheese, black pepper, and parsley.

438

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 4 ounces filet mignon steak cut into 1-ounce slices, 2 tablespoons olive oil, 1 lemon, Salt and pepper, and more.

Yes, Carpaccio and Artichoke Salad falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Carpaccio and Artichoke Salad

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