This recipe for sauteed artichokes is courtesy of chef Eric Ripert and is used to make his Arugula and Baby Artichoke Salad.
Fill a medium bowl with cold water. Squeeze the juice of two lemons into the water and add the lemon halves.
Thinly slice artichokes lengthwise using a mandoline, placing them in lemon water as you slice. Heat oil in a medium skillet over medium-high heat. Drain artichokes and pat dry. Season with salt and pepper and add to skillet; cook, stirring until golden.
Add wine and cook until almost evaporated, about 30 seconds. Add pistachios and sprinkle with Parmesan.