Insalata di Carciofi

• 8 very small, tender artichokes, before any chokes have formed
• juice of ½ lemon
• 6

Trim the artichokes of all tough outer leaves. Cut off and discard the top and bottom, then slice very thinly and put into a bowl of water with the lemon juice to prevent discolouration until ready to serve.

Prepare a vinaigrette with the olive oil, remaining lemon juice, and salt and pepper to taste. Drain the artichokes and arrange them on the serving plates. Pour the vinaigrette over