Beef Tartare with Stracciatella and Fresh Artichoke Salad

Method

1. Clean two artichokes: remove outer leaves, trim the fibrous parts, and keep the stem. Immediately place them in water with lemon juice to prevent oxidation.
2. Take a piece of beef girello (eye round) and trim off all connective tissue and external fat. Cut the meat into thin slices, then into strips, and finally into small cubes.
3. Place the chopped beef in a bowl. Season with salt, pepper, and extra virgin olive oil. Mix well to combine.
4. Take the stracciatella cheese and cut it into small pieces. Place in a bowl.
5. Add a few salted anchovies to the stracciatella and mix gently.
6. Thinly slice the cleaned artichokes. Season with olive oil, salt, a few drops of lemon juice, and pepper. Mix well.
7. To assemble: place a generous portion of the beef tartare on a plate. Top with the stracciatella and anchovy mixture. Finish with the artichoke salad on top.
8. Serve immediately.