Using a paring knife, remove the outer leaves of the artichokes and trim down to the chokes. Use a vegetable peeler to remove the woody outermost layer of the stems. Cut off the top 1/2 inch of the artichokes. Slice lengthwise 1/4 inch thick.
Arrange the arugula on a serving platter. Top with the artichoke slices and shaved Parmesan. Squeeze on the lemon juice and drizzle with olive oil. Season with salt and pepper.
Recipe courtesy of Gabriele Corcos and Debi Mazar