Shaved Artichoke and Mushroom Salad

Ingredients

• 2 large artichokes
• 1 lemon, halved, for rubbing on the surface of cut artichokes
• 2 - 4 large white mushrooms (you want roughly the same quantity of sliced mushrooms as you have sliced artichokes)
• 1½ teaspoons freshly squeezed lemon juice (or to taste)
• 1½ tablespoons extra virgin olive oil (or to taste)
• 2 teaspoons chopped parsley (Italian works best, but use the curly if you prefer)
• salt to taste
• freshly ground black pepper to taste
• ¼ cup freshly grated Parmesan cheese (cheese should be well packed into cup before measuring)

Procedure

1. For each artichoke, cut off stem and discard; rub the cut spot with lemon half to prevent discoloration.  With a sharp knife, cut off the top inch or a bit more of the artichoke.  With your fingers, bend back the outer leaves and snap them off close to the base of the artichoke.  Keep doing this until you reach inner leaves that are yellowish with pale green tips.  At this point, cut the leaves off again until they’re roughly flush with the top of the artichoke bottom.  Pull out any remaining leaves (there will be some purple ones) and with a spoon (or melon-ball cutter), scoop out the fuzzy choke.  Rub all cut surfaces with lemon half.  Using a paring knife, trim any fibrous parts from the base (when you snap off the leaves, a bit of stem remains).  Again, rub all cut surfaces with lemon half.
2. Rinse any dirt from the mushrooms and wipe dry.  Cut off the stems.  With a sharp knife or vegetable slicer (or mandoline — be careful you don’t cut your fingers!) slice (shave) the mushrooms as thinly as possible.  Place in a medium-sized bowl, and toss with half the lemon juice.
3. Now slice (shave) the artichokes as thinly as possible with a knife, vegetable slicer, or mandoline.  Add to the mushroom slices, add the rest of the lemon juice, and toss to coat.
4. Add half the olive oil, and toss.  Add the chopped parsley, salt and pepper to taste, and the rest of the olive oil.  Toss to combine.
5. Add about ¾ of the grated Parmesan cheese and toss.  Taste again, and adjust seasoning if necessary.
6. Plate, and add a sprinkling of the remaining Parmesan cheese to each serving as garnish.  Serve immediately.

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