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Peel all the outer leaves from the artichokes and scoop any choke, trimming the stem. Slice as thin as possible using a mandolin. Sprinkle with lemon juice and season with salt and pepper. Slice fennel very thinly on a mandolin. Add herbs and toss.
To serve, place some fennel on the bottom of each serving plate and top with some artichokes. Drizzle the vinaigrette overall and garnish with shaved Parmesan cheese and fresh dill.
Place all ingredients into a jar with a tight-fitting lid and shake to emulsify.
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