20 leaves of continental parsley, sliced into chiffonade
4 large, fresh globe artichokes
200g broad beans, blanched and podded
150g parmiggiano reggiano
200ml the best extra virgin olive oil you can get your hands on
400g eye fillet steak, fresh, trimmed and in one piece
100g shallots, fried
juice of 2 lemons sea salt and freshly ground black pepper
Peel artichoke leaves back to the heart and stem, then immerse in water with a squeeze of lemon juice.
Cut hearts in half and slice finely on a mandolin. Place slices immediately into a third of the lemon juice.
Add broad beans, parsley chiffonade and season with salt and pepper.
Emulsify remaining lemon juice with virgin oil and generously dress the artichoke salad. Leave to marinate.
With a very sharp knife slice the beef fillet as thinly as possible and place directly onto serving plates. Season generously with salt and pepper.
Divide the artichoke salad between six serves and place in the centre of the beef.
Shave lots of parmiggiano over the top.
Pour any excess dressing over meat. Sprinkle with fried shallots and serve with a wedge of lemon, if desired.