Instructions: In a mixing bowl, stir together lemon juice and extra-virgin olive oil and set aside.

Remove outer leaves of artichokes and trim the stalks. Using a sharp knife, slice each artichoke into paper-thin slices up and down and immediately toss into lemon juice mixture. Continue until all artichokes are finished.

Divide and arrange bresaola on 4 cool plates. Remove the stems from the shiitake mushrooms. Slice shiitakes into 1/16-inch slices and toss into bowl with artichokes. Gently stir to mix well and season mixture with salt and pepper. Divide mushroom mixture on top of bresaola plates and serve immediately.

This recipe yields 4 servings.

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