Fresh artichoke and fennel salad

Ingredients:

• 2 tablespoons extra-virgin olive oil
• 1.5 tbsp lemon juice (1 large lemon)
• 1.5 cups arugula
• 5 small artichokes, trimmed and thinly sliced
• 1 fennel root, thinly sliced
• 0.5 tbsp. shaved parmesan

Preparation:

1. In a small bowl, combine the olive oil and lemon juice. Place the arugula in a separate medium bowl. Drizzle with a little of the dressing and toss to coat. Transfer the arugula to a plate and set aside.
2. In a large bowl, combine the sliced ​​artichokes, fennel, 1/2 teaspoon salt, and 1/8 teaspoon black pepper with the remaining dressing. Toss well to coat. Spoon the artichoke mixture over the arugula. Sprinkle with shaved Parmesan cheese and serve.