Beef carpaccio with artichokes


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.

To serve

Serve with a good slice of toasted country bread.

The artichokes can be replaced with radishes and/or fennel cut into very thin slices.


  • 400 g beef sliced very thinly by your butcher
  • 4 Poivrade artichokes
  • a good handfull of rocket salad
  • 1 lemon
  • 50 g Parmesan
  • 1 table spoon of summer truffle salsa
  • 1 table spoon of black winter truffle breakings
  • 6 table spoon of black truffle oil
  • 1 table spoon of balsamic vinegar
  • Salt and pepper

Number of guests: 4

Preparation: 15 min



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