Fennel and Artichoke Salad

Carefully remove the outer leaves from the artichokes. Cut off the sharp tips of the remaining leaves, and peel the tough outer stem. Cut the artichokes lengthwise and slice very thinly. Toss the artichoke slices with the juice of 1/2 of a lemon, season with salt and marinate for about 15 minutes.

Rinse and trim the fennel, set the tender green tips aside. Cut in half, remove the tough inner stalk and cut lengthwise into thin slices. Add the fennel to the artichokes.

Rinse the parsley and arugula and pat dry, remove the leaves and chop finely. Peel garlic and chop finely. Peel the remaining 1/2 lemon and chop the flesh.