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