for 4 person

Artichoke salad

3 tbsp	lemon juice
3 tbsp	olive oil
¼ bunch	flat-leaf parsley, roughly chopped
¼ tsp	salt
a little	pepper
6	artichokes
40 g	Parmesan, shaved into strips using a peeler

Tagliata

2	beef entrecôtes (each approx. 200 g)
½ tsp	fennel seeds, finely crushed using a mortar and pestle
¼ tsp	salt
a little	pepper
1 tbsp	clarified butter
2 tbsp	olive oil
¼ tsp	sea salt

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.

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