• Before cleaning the artichokes, prepare a large bowl of cold water and add the juice of 1 lemon. You will dip the artichokes in it while cleaning them to prevent them from blackening.

Clean the Artichokes

• Remove the stems, cut off about 3 cm (~1 inch) of the tops, and discard the tougher outer leaves until you get to the most tender and clear.
• Slice the artichoke in half lengthwise and use a knife to carefully remove all the inner beard and especially the thorns, if present. Thorny artichokes often have small thorns even in the heart of the artichoke.
• On a cutting board, cut the artichokes into very thin slices. Gradually soak them in water with lemon.

The Dressing

• Squeeze a lemon and put the juice in a bowl. Add 3 tablespoons of extra virgin olive oil. Add salt and pepper to taste. Mix the emulsion with a whisk.
• Drain the sliced artichokes and place in a large bowl. Add the seasoning and mix well.
• Using the appropriate tool, cut a piece of Parmigiano Reggiano into thin flakes. The ideal cheese for this recipe should not be very aged. Grana Padano and young Parmigiano Reggiano are best (about 12 to 18 months old). The flakes should be sweet and soft.
• Arrange the artichoke salad on a serving dish and top with the Parmigiano flakes and a drizzle of extra virgin olive oil. Your artichoke salad is ready to be served, fresh and crunchy!