Ingredients:

2 small fennel bulbs, trimmed, cored, and sliced thin
1/2 pound mushrooms, brushed
2 cups arugula
1/2 pound baby artichokes trimmed and quartered
1 lemon, sliced thin
Extra-virgin olive oil
1/4 cup fresh lemon juice
Coarse salt and pepper
Fresh parmesan curls, to garnish

Cooking Recipe:

In a large bowl, combine fennel, mushrooms, arugula, artichokes, and lemon slices. Season with salt and pepper. Plate on 6 to 8 salad plates. Drizzle with oil and lemon juice. Garnish with Parmesan curls.