Tuna tartare with deep-fried artichokes and a raw artichoke salad

By Matt Tebbutt From Saturday Kitchen Ingredients For the tuna tartare 300g/10½oz sushi-grade tuna, cut from the loin, sliced as thinly as possible 1 lemon, juice only 2 tbsp olive oil 50g/1¾oz Parmesan, grated or shaved salt For the raw …