Ingredients

• 2 tablespoons extra-virgin olive oil
• 1 1/2 tablespoons lemon juice (1 large lemon)
• 1 1/2 cups baby arugula
• 5 baby artichokes, trimmed and thinly sliced
• 1 bulb fennel, thinly sliced
• Kosher salt and freshly ground black pepper
• 1/2 cup shaved Parmesan

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Instructions

1. Whisk together the olive oil and lemon juice in a small bowl. In a separate medium bowl, place the arugula. Spoon a small amount of the dressing onto the arugula and toss to coat. Spread a bed of arugula on a plate and set aside.
2. In a large bowl, combine the sliced artichokes, fennel, 1/2 teaspoon salt and 1/8 teaspoon pepper with the remaining dressing. Mix well to coat. Mound the artichoke mixture on top of the arugula. Top with the shaved Parmesan and serve.