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.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

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

My Personal Notes

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How did you like this recipe?

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.

That's it — enjoy your meal!

Carpaccio and Artichoke Salad

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions