Parmigiano-Reggiano for shaving

Extra-virgin olive oil for drizzling

Your favorite crunchy salt (Maldon, Himalayan, etc.)

Cut the stems from the artichokes leaving about 1/2-inch to protect the heart.

Notice how the core of the stem is a lighter color? This is the sweet nugget we want for the salad. Our goal is to trim away the fibrous part of the stem that surrounds the core. This is another reason why you want big artichokes with big stems.

If the stems are long cut them in sections that are comfortable for you to work with. Trim the base of the stem so the stem doesn't wobble on cutting surface. Use a sharp knife. Cut the fibrous outer portion of the stem away until just the tender inner core remains.

Now you have the lovely cores of the stems. Cut off a slice and taste it. Rub the cores with the cut lemon to prevent them turning brown. Cut the stems into slices. You want them thin enough to be pretty and delicate but thick enough to have some crunch. Mix the stem slices with a squeeze of lemon juice in a small bowl. Set aside.

Mound the slices on a serving plate. Drizzle with olive oil and sprinkle them with salt. Top with the parmesan shavings. Serve immediately.

(Evan Kleiman is an active speaker on culinary subjects as well as issues of food culture and sustainability. Follow her exploits at www.evankleiman.com. One for the Table is Amy Ephron's online magazine that specializes in food, politics and love. www.oneforthetable.com.)