Pound the slices of filet between 2 sheets of plastic wrap with a meat mallet until paper thin. Arrange 2 slices on a serving plate and season with salt and pepper.
Divide the artichoke slices into 4 equal portions and arrange on top of the beef. Season with salt and pepper. Drizzle each plate with 2 tablespoons of the olive oil, season with salt and pepper, then squeeze a quarter of the lemon over each.
With a cheese shaver or vegetable peeler, shave the cheese over each serving. Serve immediately.
Yield: 4 servings