Squeeze a lemon into a large bowl of water.

To prepare the artichokes peel away and discard the tough outer leaves until you reach the light green tender leaves. Cut off the tough top part of the leaves. At the bottom, trim the stem leaving 1 to 2 inches; pare away all rough dark green parts of the remaining stem and the bottom of the artichoke. Chop the artichoke in half lengthwise. If your artichokes have choke remove it along with any shiny, spiky center leaves and then slice the artichoke as thinly as possible lengthwise, use a mandoline if you have one. To prevent browning, dip the artichokes into the lemon water as you work, and reserve the prepared artichokes in the lemon water.

Use a vegetable peeler to make shavings of parmigiano.

Drain the artichokes, toss with lemon juice, abundant olive oil and salt and pepper and then top with the shaved parmigiano.