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Fillet Of Beef, Arugula, And Artichoke Crostini

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fingerfood salad low carb christmas purim lunch italian
Nutrition per serving    (USDA % daily values)


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Ingredients for 36 servings

a 2 1/2-pound trimmed fillet of beef, tied

two 6-ounce jars marinated artichoke hearts, rinsed and drained

1 garlic clove

1/4 cup white-wine vinegar

1/2 cup olive oil

thirty-six 1/2-inch-thick diagonal slices of Italian bread (about 2 long loaves), toasted lightly

2 bunches of arugula, coarse stems discarded and the leaves washed well, spun dry, and cut into shreds (about 4 cups)

36 parmesan curls formed with a vegetable peeler

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