Carpaccio

First prepare the artichoke by trimming away the outer leaves and cutting a slice off the top.
        
Halve the artichoke and remove the hairy choke and cut each half into fine slices – about a mm thick.
       
If you like, you could put the slices of beef between two sheets of cling wrap and roll them with a rolling pin, to make them quite thin – if necessary, that is.
       
Arrange them flat on a large plate, slightly overlapping – but not too much.
        
Scatter the artichoke slices on top and drizzle with lemon juice, sprinkle with salt and freshly ground black pepper to taste.
        
Serve with bread, an additional drizzle of olive oil and a plain rocket salad.

If you aren’t going to use the artichoke immediately, keep in a little water with lemon juice so that it doesn’t become brown.