Fennel, Mushroom, and Arugula Salad

Deselect All

2 small fennel bulbs, trimmed, cored, and sliced thin

1/2 pound mushrooms, brushed

2 cups arugula

1/2 pound baby artichokes trimmed and quartered

1 lemon, sliced thin

Extra-virgin olive oil

1/4 cup fresh lemon juice

Coarse salt and pepper

Fresh parmesan curls, to garnish