Clean the artichokes by removing all the tough outer leaves until you get to a pale yellow center. Peel the outer tough skin of the artichoke stems with a paring knife. Remove the purple leaves and hairy portion covering the choke; discard. Trim 1/3 off the tops of each artichoke, rub with lemon and finely chop
. Squeeze extra lemon juice on artichokes to prevent from browning.
Plate the artichokes and season with olive oil and extra lemon juice
, if needed. Then add pepper and salt, to taste. With a vegetable peeler
shave the Parmigiano cheese and top the artichokes
. Lightly drizzle
with more olive oil if needed.