Prepare artichokes by trimming stem, cutting off pointed tips and removing tough leaves.

Slice thinly with mandoline or thinly slice with a sharp knife.

As each artichoke is finished, drop immediately into a bowl of ice water with the juice from two lemons.

Remove artichoke slices from water and dry, then toss with olive oil and 1 tablespoon lemon juice.

Sprinkle artichoke with a pinch salt and a fair amount of pepper, then grated Parmesan top.

Toss, and serve. Garnish with herbs and 1/2 teaspoon of lemon zest and serve.