Instructions: In a small bowl, squeeze lemons, and set aside. Pull off tough outer leaves of artichokes, and discard. Trim tops and bottoms of artichokes, and discard. Slice in half lengthwise, and remove any fuzzy choke from heart of artichokes. Slice as thinly as possible, and toss immediately in lemon juice to prevent discoloration.

Brush any dirt off mushrooms. Trim base of stem. Thinly slice lengthwise, and place in a medium bowl. Remove artichokes from lemon juice with a slotted spoon and combine with mushrooms. Toss with olive oil, salt, pepper, and half the cheese. Place on 4 salad plates and top with remaining cheese.

This recipe yields 4 servings.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.