Carpaccio and Artichoke Salad

---------- Recipe via Meal-Master (tm) v8.02

Title: Carpaccio and Artichoke Salad
Categories: Emeril, Salads, Meat/beef, Main dish
Yield: 4 servings

---------------------FOR THE CARPACCIO---------------------
4 oz Filet mignon; cut in 1 oz
-steaks
2 tb Olive oil
1 Lemon
Salt and pepper

--------------------FOR ARTICHOKE SALAD--------------------
1 c Artichoke hearts; julienne
3 tb Extra-virgin olive oil
1/2 ts Garlic; minced
Salt and pepper
4 c Arugula
3 tb Extra-virgin olive oil

--------------------------GARNISH--------------------------
3 oz Parmigiano_Reggiano cheese
2 tb Parsley; chopped
Black pepper

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

Source: Essence of Emeril, #2326, TVFN
formatted 4/28/96 by Lisa Crawford

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