Artichoke Fennel Salad

• 5 tbsp. lemon juice
• 1 lg. artichoke
• 2 tbsp. extra virgin olive oil
• 1-1/2 oz. parmesan cheese
• 2 tsp. Italian parsley; chopped
• 2 cups fresh fennel, sliced paper thin
• Salt and pepper

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

lemon juice, artichoke, extra virgin olive oil, parmesan cheese, italian parsley, fresh fennel, salt

Taken from www.foodgeeks.com/recipes/16660 (may not work)