How to make raw meat carpaccio, recipe with artichokes, potatoes and curly salad, to be served with lemon-based sauce.

Ingredients for 4 portions

- 100 gr of curly salad

- 20 g of butter

- 4 tablespoons of extra virgin olive oil

- lemon juice

- 300 gr beef fillet cut into very thin slices

- 150 gr of artichokes

- 300 gr of small potatoes

- salt and freshly ground pepper

Preparation of raw meat carpaccio with artichokes

Peel and wash carefully artichokes and potatoes, put both in a pan with plenty of salted water and bring it to a boil, cooking for about 15 minutes.

After draining, peel and cut potatoes and artichokes into small pieces, browning them in a prepared pan greased with butter.

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At the same time, clean the salad, washing the leaves thoroughly, drain and dry them gently, so as not to break them, with a clean tea towel.

Arrange the leaves on a serving tray and in a bowl put the lemon juice together with the salt and pepper, stirring vigorously to dissolve the salt.

Once this is done, pour the oil and emulsify well.

Now place the beef on the leaves of the salad, placing the pieces of artichokes and potatoes on top, then pour over the freshly prepared lemon sauce and serve.