In a small bowl, whisk the lemon juice, oil, lemon zest, 1/2 tsp. salt, and 1/4 tsp. pepper.
Blot the baby artichokes dry with a dishtowel. With a mandoline or food processor fitted with a 2-mm slicing blade, very thinly slice the artichokes lengthwise. As you work, immediately return the artichoke slices to the lemon water. When all the artichokes are sliced, drain, blot dry, and transfer the slices to a large bowl and toss with enough of the dressing to lightly coat (whisk first to recombine). Let sit for about 5 minutes. Toss in the arugula and basil.
Arrange the salad on a platter or individual serving plates and garnish with the shaved Parmigiano. Drizzle the remaining dressing over the salad and sprinkle with salt and pepper.
nutrition information (per serving):
Photo: Scott Phillips