Shaved Artichoke Salad

Squeeze the juice of a lemon into a bowl of ice water. Cut off the top third or so of each artichoke and remove the outer leaves, stopping when you see leaves that are mostly pale green to yellow. If the stem is tough, trim it to within 1/2 inch of the bottom of the artichoke; if it seems reasonably tender, just pare any tough parts. Slice the hearts (and bottoms, if theyre tender enough) as thinly as possible; use a mandoline if you like. As you slice them, drop them into the water to keep them from browning.