Arrange the slices of beef, slightly overlapping, on 4 plates.
Take off the outer artichoke scales. Cut off the top and turn them upside down. Cut in two and then slice very finely.
Sprinkle with lemon juice to prevent them from turning black.
Using a vegetable peeler, make fine Parmesan shavings.
Prepare the sauce
Mix the sauce in a small bowl with the truffle brisures, oil and vinegar. Salt and pepper.
Spread the rocket leaves over the carpaccio and then the artichoke slices. Pour sauce on each plate.
Serve with a good slice of toasted country bread.
The artichokes can be replaced with radishes and/or fennel cut into very thin slices.