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
Pepper and coarse salt


Gluten, Milk


  1. Mix the alla Napolitana herb mix with the olive oil and season with salt and pepper.
  2. 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.
  3. Cook the artichoke hearts in salted water for 5 minutes until cooked through.
  4. Cut thin slices of beef and arrange on a plate, season with salt and pepper.
  5. Garnish with the grilled aubergine, thin slices of artichoke heart and some herb oil.
  6. Decorate with a few leaves of rocket and parmesan flakes.
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