Ingredients:

2 Raw artichokes; pared down to the hearts
1 tbs Lemon juice
1/4 lb Parmigiano Reggiano; thinly sliced
3 tbs Olio Carli Extra Virgin Olive Oil

Methods:

Cut artichoke hearts into very thin lengthwise slices. Sprinkle the artichoke slices with the lemon juice. Combine with the other ingredients and toss.