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Carpaccio And Artichoke Salad

  • Yield: 4 servings


  • 8 ounces filet mignon steak, cut evenly into 8 thin slices
  • Salt and freshly ground black pepper to taste
  • 1 cup thinly sliced artichoke bottoms
  • 1/2 cup extra virgin olive oil
  • 1 large lemon, quartered
  • One 4-ounce block Parmigiano-Reggiano cheese


  • Pound the slices of filet between 2 sheets of plastic wrap with a meat mallet until paper thin. Arrange 2 slices on a serving plate and season with salt and pepper.
  • Divide the artichoke slices into 4 equal portions and arrange on top of the beef. Season with salt and pepper. Drizzle each plate with 2 tablespoons of the olive oil, season with salt and pepper, then squeeze a quarter of the lemon over each.
  • With a cheese shaver or vegetable peeler, shave the cheese over each serving. Serve immediately.