Squeeze the lemon juice into a bowl.
Working with one artichoke at a time, snap off the tough outer green leaves until you are left with a small, bullet-shaped artichoke with pale yellow leaves that turn green just at the tips.
Cut off the tip of the artichoke crosswise.
Cut the stem flush with the bottom of the artichoke so that no green remains.
Cut the artichoke in half lengthwise and scoop out and discard any choke.
Thinly slice the artichoke halves lengthwise and immediately toss the pieces into the bowl with the lemon juice, to prevent burning. Repeat with remaining artichokes.
When all of the artichokes are sliced, add the extra virgin olive oil to the bowl, season with salt and pepper and mix thoroughly.
Arrange the arugula leaves on individual plates and spoon the artichoke in the center.
Garnish with shaved Parmesan cheese.
Recipe and image used with permission and courtesy of Wusthof. All rights reserved. Recipe by Marc Vetri, Chef and Owner of Alla Spina, Amis, Osteria, Vetri, Philadelphia, PA.