Bresaola with rocket & artichokes

• 2 x 70g packets bresaola

  (or prosciutto)

• bag rocket↗50g g

  wild or not

• balsamic vinegar↗2 tsp tsp
• antipasti artichokes12

  hearts

• parmesan↗50g g

  shavings, bought or shave your own

• virgin or extra-virgin olive oil

  for drizzling

Step-by-step instructions

1. 1

   Be a clever cheat and save time by picking up most of the ingredients at the deli counter or the chiller cabinet.

2. 2

   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.