Name: Rib of beef with artichokes and mushrooms
Yield: Serves 2
Ingredients: ground black pepper; flaked sea salt; 150 g oyster mushrooms or chanterelles, torn in half if bigger than your ear; 2 cloves of good, hard garlic, with no green shoots (important as you are essentially eating it raw), very finely chopped; a small sprig of fresh tarragon, leaves picked; a small bunch of fresh curly parsley, very finely chopped; juice of ½ lemon; 2 tablespoons extra virgin olive oil; 285 g jar of artichoke hearts in oil, well drained and cut into halves or quarters lengthways; olive oil or sunflower oil; 750 g large single rib of beef

Preparation info

Serves
2

Difficulty
Easy

Appears in

What to Eat Next

By Valentine Warner

Published 2014

About

Just writing this recipe makes my mouth water. It’s the kind of food I particularly like - uncomplicated, a simple delivery of true joy to the heart of the table. Rib of beef is not essential to the recipe, but I love cooking a single rib like a chop. For an excellent cheaper cut try hanger steak. Often I will use freshly picked baby artichokes and different mushrooms such as chanterelles, blewits or ceps, but I’ve replaced them here with jarred artichokes