Recipe - Carpaccio And Artichoke Salad

FOR THE CARPACCIO
4 ounce Filet mignon; cut in 1 oz
steaks
2 tablespoon Olive oil
1 Lemon
Salt and pepper

FOR ARTICHOKE SALAD
1 cup Artichoke hearts; julienne
3 tablespoon Extravirgin olive oil
One half teaspoon Garlic; minced
Salt and pepper
4 cup Arugula
3 tablespoon Extravirgin olive oil

GARNISH
3 ounce Parmigiano_Reggiano cheese
2 tablespoon Parsley; chopped
Black pepper

Pound the slices of filet between 2 sheets of plastic wrap, with meat
mallet. For artichoke salad: Combine all ingredients together in a small
bowl, toss well and season with salt and pepper. In another mixing bowl
toss the arugula with the extravirgin olive oil. Lay the carpaccio down on
the plate. Drizzle meat with olive oil and the juice of the lemon. Season
with salt and pepper. Mound the arugula in the center of the meat.
Sprinkle the artichoke salad around the arugula. Garnish with shaved
ParmigianaoReggiano cheese, black pepper and parsley.

Source: Essence of Emeril, #2326, TVFN formatted 4/28/96 by Lisa Crawford

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini