Mushroom and Artichoke Salad

Trim artichokes stems. Cut off the upper thirds of artichokes with a sharp knife. Remove tough outer leaves. Snip tops of leaves with kitchen scissors. Quarter artichokes. Halve lemon. Cut half of lemon into slices and squeeze juice from the other half.

Bring a large pot of salted water to a boil. Add lemon slices and artichokes and cook over medium heat until artichokes are al dente, 10-15 minutes. Drain.

Wipe mushrooms clean and cut into thick slices. Rinse tomatoes, pat dry, cut in half, remove seeds and cut tomatoes into large cubes.