Charles Gilbert, STL, MO
Carpaccio with artichoke and arugula
Carpaccio with artichoke hearts, arugula and sun-ripened Taggia olives.
Halve the large pieces of artichoke. Mix the arugula with the dressing from the packaging of the carpaccio and spread over the plates.
Spread the meat loosely over the arugula. Spoon the artichoke on it. Sprinkle with the cheese and pine nuts from the carpaccio packaging.
Sprinkle the olives over it.
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