For this fresh and nutty spring salad, we sliced the artichoke hearts with a mandolin for optimally thin slices.
Halve each artichoke heart lengthwise.
Thinly slice the hearts, tossing with 1 1/2 teaspoons lemon juice as you slice (to avoid discoloration).
Arrange on a platter, top with Parmesan, and drizzle with olive oil and remaining lemon juice. Season with 1/2 teaspoon salt and 1/4 teaspoon pepper to taste.
Sprinkle nuts and parsley over the top, and serve immediately.
As you work, transfer hearts to a large bowl of water with the juice of one lemon to prevent discoloration. You can also slice thinly with a sharp knife; use a vegetable peeler to shave the Parmesan.