400 g Ardo Artichoke stalks 250 g Ardo alla Napoletana herb mix 500 g Ardo Grilled aubergine parilla 800 g lean beef (part of roast beef or a steak) 100 g Parmesan cheese 200 ml olive oil Rocket Pepper and coarse salt
Mix the alla Napolitana herb mix with the olive oil and season with salt and pepper.
Arrange the grilled aubergine parilla in a baking dish, sprinkle with some olive oil, coarse salt and pepper and bake in the oven at 180°C for 6 minutes.
Cook the artichoke hearts in salted water for 5 minutes until cooked through.
Cut thin slices of beef and arrange on a plate, season with salt and pepper.
Garnish with the grilled aubergine, thin slices of artichoke heart and some herb oil.
Decorate with a few leaves of rocket and parmesan flakes.