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1
Squeeze the lemons into a bowl and add 2 cups of water.
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2
Trim the artichokes down to the fleshy bottoms by slicing off the stem, pulling off all the leaves and cutting away the fuzzy choke.
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3
Trim the artichoke bottom.
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4
Slice the bottom's vertically about 1/4 inch thick and place them in a bowl of lemon-water.
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5
Heat 2 tablespoons of the oil in a large skillet, add the shallots and saute until they become translucent.
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6
Drain the artichokes and add them along with a few tablespoons of the lemon water.
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7
Cover and cook until the artichokes are tender, about 15 minutes.
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8
Remove from the pan.
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9
While the artichokes are cooking, thoroughly rinse the arugula and lettuce.
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10
Dry them.
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11
Remove stems from the arugula and tear the lettuce into bite-size pieces.
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12
Place in a bowl.
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13
After the artichokes have been removed from the pan add another tablespoon of the oil and increase the heat in the pan and cook until any water has evaporated.
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14
Add the mushrooms and saute over high heat until they have wilted, about 5 minutes.
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15
Remove from heat and return the artichokes to the pan.
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16
Set aside.
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17
Beat the vinegar with the mustard.
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18
Beat in the remaining oil.
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19
Season with salt and pepper.
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20
Toss the arugula and lettuce with about 1/3 of this dressing and divide among four salad plates.
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21
Top with the artichokes and mushrooms, drizzle with the remaining dressing and scatter the Parmesan cheese over the top.
