3 raw artichokes, pared down to the tender hearts and cut into very thin lengthwise slices
1 tablespoon lemon juice
1/4 pound Parmigiano-Reggiano®, cut into thin slivers
3 tablespoons olive oil
Salt and pepper
Sprinkle the artichoke slices with lemon juice. Combine with the other ingredients and toss.
Makes 4 to 6 servings.