Title: Carpaccio & artichoke salad
 Categories: E., Salads, Meat/beef, Main dish
      Yield: 4 Servings
 
MMMMM---------------------FOR THE CARPACCIO--------------------------
      4 oz Filet mignon; cut in 1 oz
           -steaks
      2 tb Olive oil
      1    Lemon
           Salt and pepper

MMMMM--------------------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

MMMMM--------------------------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.