First, you want to prep those baby artichokes. Remove any tough outer leaves and trim the tops. Cut them in half and place them in a bowl with cold water and the juice of one lemon. This prevents browning and keeps them crisp.

Next up, bring a pot of salted water to a boil. Add the halved artichokes and blanch them for about 5 minutes until they are tender yet still firm. Immediately transfer them to an ice bath to halt the cooking process. Drain them well afterward.

In a large mixing bowl, combine the blanched artichokes, chopped parsley, and minced garlic. Drizzle the olive oil over the top and squeeze the juice from the remaining lemon. Gently toss everything together.

This is where your taste buds come into play. Sprinkle in sea salt and freshly ground black pepper. Adjust based on your preference; sometimes, it just takes that little extra.

To crown your salad, shave or crumble the Parmigiano Reggiano over the top right before serving. This step makes a big difference, adding a heavenly nutty flavor that complements the dish.