The beef carpaccio with fresh artichokes is a dish that encapsulates the flavors of Mediterranean cuisine: simplicity, quality ingredients, and respect for natural flavors.
It is a tribute to pure and authentic taste, where every element finds its balance, creating a unique sensory experience.
The raw meat, sliced very thinly, forms the base of this dish. Its delicate texture blends with the fresh crunch of the artichokes, creating a surprising and pleasant contrast. The marinade with lemon juice gives it a soft texture and a delicately citrus flavor. The marinade not only adds a lively and fresh touch but also further softens the meat, making it even more pleasant on the palate.
The natural saltiness of Parmesan balances the acidity of the lemon, completing the dish.
It’s the result of how a few quality ingredients can make a unique and irresistible dish.
The meat is a precious source of high-quality proteins and iron, while the artichokes provide fiber, vitamins, and antioxidants.
The absence of cooking preserves the nutritional properties of the ingredients and makes the dish easily digestible, ideal for a healthy and low-calorie meal.
Ideal to serve as an appetizer or a quick lunch.
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- Difficulty: Very Easy
- Cost: Medium
- Rest time: 2 Hours
- Preparation time: 15 Minutes
- Portions: 4
- Cooking methods: No Cooking
- Cuisine: Italian
- Seasonality: All Seasons
Ingredients for the Beef Carpaccio
- 14 oz veal
- 2 lemons
- 3 artichokes
- 3 tbsps extra virgin olive oil
- to taste fine salt
- 2 oz Parmesan
Tools
- 1 Bowl
- 1 Plate
- 1 Citrus Juicer
- 1 Knife
- 1 Strainer
- 1 Fork
- 1 Grater
Steps for Preparing the Beef Carpaccio
To prepare the delicious beef carpaccio, the choice of the main ingredient is essential.
The meat must be very fresh and you can choose either veal or beef.
Have the butcher slice it into very thin slices.
In a bowl, prepare the marinade by combining the juice of 2 lemons squeezed with a citrus juicer and strained with a strainer to remove the seeds, together with three tablespoons of extra virgin olive oil and salt, and mix well with a fork
Arrange the slices of meat on a large plate, avoiding overlapping them, and distribute the dressing over the meat, ensuring that each slice is well covered.
Cover the plate with plastic wrap and let rest in the refrigerator for at least 30 minutes. If you want a stronger flavor, extend the marinating time up to 2 hours. During this period, the lemon not only flavors the meat but also slightly “cooks” it thanks to its acidity, making it more tender.
In the meantime, take care of cleaning the artichokes.
Remove the outer leaves until you reach the more tender ones.
Cut them in half, remove any chokes, thorns, and cut into thin slices.
To prevent oxidation, immerse them in a container with cold water and the juice of 1 lemon for at least ten minutes.
Then, drain them and in a bowl, mix them with a drizzle of extra virgin olive oil, a pinch of salt and let them soak for a few minutes. You can add pepper to taste.
Use a knife or a grater to make thin shavings of Parmesan cheese. The shavings should be light but large enough to be visible and noticeable on the palate and keep them aside.
Remove the slices of meat from the marinade and arrange them on a large serving plate, creating an even layer. Garnish with the artichoke slices and Parmesan shavings.
Add a drizzle of extra virgin olive oil, a few slices of lemon for decoration, and the dish is ready to be served.
Enjoy your meal from Barbara!
Storing the Beef Carpaccio
The marinated meat (without the artichokes and Parmesan) can be stored in the refrigerator for a maximum of 2 hours before serving, as raw meat is sensitive to bacterial growth. After marinating, it is essential to keep the meat at a temperature below 40°F.
Fresh artichokes can be stored separately if prepared in advance, but it is preferable to consume them within 1-2 hours of preparation to avoid them becoming too soft or oxidized.
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FAQ (Frequently Asked Questions)
How can I slice the meat myself?
You can achieve very thin slices by slightly freezing the meat (for 15-20 minutes) before slicing it. Use a sharp knife and make thin and decisive slices. The frozen meat will make the process easier and allow you to obtain more precise slices.
Can I prepare it in advance?
Yes, you can prepare the carpaccio in advance. I recommend marinating the meat and preparing the artichokes up to 2 hours before serving. However, to prevent the meat from losing its freshness, it is best to assemble the dish just before serving, so the ingredients remain crunchy and fresh.
What can I substitute for the artichokes?
Excellent alternatives could be thinly sliced raw fennel or young raw zucchini cut into thin rounds. Both will add a touch of freshness to the dish.
