Ingredients
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Betty Bossi Koch-Center
kochen@bettybossi.ch
Artichoke salad
Tagliata
How it's done
Artichoke salad
Combine the lemon juice, oil and parsley in a bowl, season. Remove the bottom 3-4 rows of leaves from the artichokes and trim the remaining tips by approx. half, quarter the artichokes, remove the fuzzy centres. Cut the artichokes into thin slices, immediately add to the dressing, mix. Mix in the parmesan.
Tagliata
Remove the meat from the fridge approx. 30 mins. prior to cooking. Mix the fennel seeds, salt and pepper, use to season the meat. Heat the clarified butter in a frying pan, brown the meat for approx. 2 mins. on each side, only turning when a crust has formed. Cover the meat and leave to rest for approx. 5 mins. Carve the meat across the grain, serve with the artichoke salad. Drizzle oil over the meat, season with salt.
| Serve with: | Cooked cannellini beans or roast potatoes |
|---|
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