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Artichoke Fennel Salad

5 tablespoons lemon juice
1 artichoke, large or jumbo size
2 tablespoons extra virgin olive oil
1 1/2 ounces parmesan cheese
2 teaspoons italian parsley, chopped
2 cups fresh fennel, sliced paper-thin
salt and pepper

In a bowl, mix 3 tablespoons lemon juice and 3 cups water. Trim
artichoke to the bottom, and dip into lemon water to preserve it's
color. Cut bottom into paper thin slices, dropping them directly
into the lemon-water. Drain artichoke slices well, and quickly
mix with remaining 2 tablespoons lemon juice and the olive oil in
a bowl.

With a cheese slicer or vegetable peeler, shave about 1/2 the cheese
onto artichoke slices. Add fennel and parsely, mix gently. Mound
salad onto 2 plates and shave remaining cheese onto salads. Add
salt and pepper to taste.

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