AT A GLANCE
Placing the beef briefly in the freezer will make it easier to slice paper-thin. Eat this as soon as the lemon juice is applied as it will start to cook the proteins in the meat.
|01||Roll beef tightly in plastic wrap to form a cylinder, then freeze until just firm (1-2 hours).|
|02||Meanwhile, trim top of artichoke by 2cm with a serrated knife, remove outer leaves with your fingers until you reach the pale inner heart (discard leaves). Trim stem to 2cm, peel green exterior with a vegetable peeler until you reach pale inner flesh. Remove inner hairy choke from artichoke heart with a melon-baller. Place lemon juice in a bowl, then very thinly slice artichoke lengthways and add to bowl. Toss to combine, then drain.|
|03||Thinly slice beef across the grain and arrange on a platter. Scatter over artichoke and radish, then parmesan. Drizzle with extra-virgin olive oil, season to taste and serve with lemon wedges to the side.|