---------- Recipe via Meal-Master (tm) v8.02
  
       Title: Carpaccio and Artichoke Salad
  Categories: Emeril, Salads, Meat/beef, Main dish
       Yield: 4 servings
  
 ---------------------FOR THE CARPACCIO---------------------
       4 oz Filet mignon; cut in 1 oz
            -steaks
       2 tb Olive oil
       1    Lemon
            Salt and pepper
 
 --------------------FOR ARTICHOKE SALAD--------------------
       1 c  Artichoke hearts; julienne
       3 tb Extra-virgin olive oil
     1/2 ts Garlic; minced
            Salt and pepper
       4 c  Arugula
       3 tb Extra-virgin olive oil
 
 --------------------------GARNISH--------------------------
       3 oz Parmigiano_Reggiano cheese
       2 tb Parsley; chopped
            Black pepper
  
   Pound the slices of filet between 2 sheets of plastic
   wrap, with meat mallet.
   For artichoke salad:
   Combine all ingredients together in a small bowl, toss
   well and season with salt and pepper.  In another
   mixing bowl toss the arugula with the extra-virgin
   olive oil.  Lay the carpaccio down on the plate.
   Drizzle meat with olive oil and the juice of the
   lemon.  Season with salt and pepper.  Mound the
   arugula in the center of the meat.  Sprinkle the
   artichoke salad around the arugula.  Garnish with
   shaved Parmigianao-Reggiano cheese, black pepper and
   parsley.
   
   Source: Essence of Emeril, #2326, TVFN
   formatted 4/28/96 by Lisa Crawford
  
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