Artichoke Fennel Salad

5 tb Lemon juice
1 Artichoke; large or jumbo size
2 tb Extra virgin olive oil
1 1/2 oz Parmesan cheese
2 ts Italian parsley; chopped
2 c Fresh fennel; sliced paper-thin
Salt and pepper

In a bowl, mix 3 tablespoons lemon juice and 3 cups water. Trim artichoke to the bottom, and dip into lemon water to preserve it's color. Cut bottom into paper thin slices, dropping them directly into the lemon-water. Drain artichoke slices well, and quickly mix with remaining 2 tablespoons lemon juice and the olive oil in a bowl. With a cheese slicer or vegetable peeler, shave about 1/2 the cheese onto artichoke slices. Add fennel and parsley; mix gently. Mound salad onto 2 plates and shave remaining cheese onto salads. Add salt and pepper to taste.

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