Ingredients

Ingredients For the beef carpaccio

• 300g/11oz beef fillet, trimmed

• 1 tbsp olive oil

• 2 tsp chopped fresh oregano

• 1-2 tbsp extra virgin olive oil

For the artichoke salad

• 4-6 baby violet artichokes, trimmed

• 250g/9oz Jerusalem artichokes, peeled

• 2 lemons, juice only

• 2 tsp Dijon mustard

• 2 tbsp white wine vinegar

• 6 tbsp extra virgin olive oil

• 2 tbsp olive oil

• 4 slices white bread, crusts removed, cubed

• 4 tbsp flatleaf parsley, roughly chopped

• 3 tbsp toasted pine nuts

Description

Recipe Uses 300g/11oz Beef Fillet, Trimmed, 1 Tbsp Olive Oil, 2 Tsp Chopped Fresh Oregano, 1-2 Tbsp Extra Virgin Olive Oil, 4-6 Baby Violet...

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