The italian title of this recipe, rosa carpaccio, in English is pink carpaccio or rose carpaccio, maybe both. This recipe is from Academia Barilla antipasti recipes book, but I improved the original version with some changes.
It’s a carpaccio with champignon mushrooms (champignons de Paris) and artichokes.
You need (5-6 serves):
15 thin slices of beef meat, for the carpaccio
1 fresh artichoke
250 g champignon mushrooms
a good extra virgin olive oil
salt and ground pepper
Remove the mushrooms’ stem and skin, wash and cut them in thin slices. Immediately dress with lemon juice, oil, salt and pepper (I love to dress the raw champignons with a teaspoon of white vinegar, in addition to the lemon). Dispose the dressed mushrooms over the platter and cover them with the meat slices.
Clean the artichoke (remove all the exterior leaves, all the sharp points and the hairy portion in the inner part by cutting the artichoke in half), then slice it in very thin slices.While slicing it, put the slices already done in cold water with some lemon juice, for the artichoke not to oxidize.
Make an emulsion by mixing 1 little glass of oil, salt and the juice of a little lemon. Then sprinkle the artichoke slices over the meat and pour the emulsion over it all. Condition with a bit of ground pepper and sprinkle with some Parmesan chips.
Wait 10 minutes then serve. Enjoy!