Beef tagliata with symphony of artichokes


  • Cut all the artichokes in half and bake them in the oven for a few minutes.

  • Fry the sliced artichokes until they are golden brown.

  • Season the beef with salt and pepper and cook it as normal on the grill or hot plate.

  • When the meat is cooked, slice it and arrange on a hot plate, garnishing with flakes of sea salt and extra virgin olive oil.

  • Decorate with the four types of artichokes and serve immediately.