Prepare the artichokes. Pull off the outer, tough leaves. Cut the top part off so you don't get pricked by the spines. Cut the bottom off and use a sharp knife or a spoon to scoop out the fluffy choke in the middle of the artichoke. Cut the artichoke in half, the slice the leaves and the base in thin slices.

Use a vegetable peeler to shave strips of parmesan cheese into the salad bowl. Break large pieces up with your hands.

Add the olive oil and salt and toss the salad again.  Add more lemon juice to taste if you would like a more acidic salad.

Serve immediately.