Beef carpaccio with deep fried artichoke hearts, truffle oil and parmesan cheese
400 g beef carpaccio
8-12 artichoke hearts
sunflower oil for frying
salt and pepper
Dry artichoke hearts very thoroughly and let them stand on kitchen roll upside down for half an hour. Deep-fry them in sunflower oil until golden brown and the leaves unfold like a rose. Let them drain on kitchen paper.
Arrange beef carpaccio and salad on a plate that has received a few drops of lemon and oil. Drizzle a little lemon, balsamic vinegar and truffle oil on top. Sprinkle with a little salt and pepper. Add grated Parmesan over and the fried artichoke hearts. Serve.