Ingredients
- 2 x 70g packets bresaola (or prosciutto)
- 50g bag rocket, wild or not
- 2 tsp balsamic vinegar
- 12 antipasti artichokes hearts
- 50g parmesan shavings, bought or shave your own
- virgin or extra-virgin olive oil for drizzling
Method
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Be a clever cheat and save time by picking up most of the ingredients at the deli counter or the chiller cabinet.
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Arrange the bresaola slices on 4 large plates. Toss the rocket with the vinegar and pile in the centre of each plate. Tuck in 3 artichoke halves per portion, generously top with Parmesan shavings and finish with a drizzle of oil.