Artichoke Salad with Parmesan
In a large bowl, whisk lemon juice with salt and pepper to taste. Whisk in olive oil.
Remove outer leaves of artichokes and trim stems. Trim tops of artichokes and halve lengthwise. Remove choke.
Cut artichokes lengthwise into very thin slices. Immediately pour marinade over artichokes and mix well to prevent discoloration. Arrange artichokes on plates and top with crumbled Parmesan.