Making the Lemon-Mint Vinaigrette: In a glass or ceramic bowl, combine 2 tablespoons of the lemon juice with the salt and pepper. Whisking vigorously, drizzle in the olive oil to make a vinaigrette. Add the minced mint; set aside.
Preparing the Cheese: Using a cheese planer/slicer or vegetable peeler, slice the Parmesan cheese into wafer-thin sheets; set aside.
Preparing Artichokes - Working with one artichoke at a time:
Peel off the outer leave to reveal the underneath.
Trim off the tough outer layer of the stem and any brown spots. Cut the tip of the choke off. With a teaspoon, carefully scoop out and remove the hairy chokes (be careful not to scoop out the firm heart).
Cut each artichoke heart crosswise into thin slices. Toss immediately with the remaining 1 tablespoon lemon juice so that the artichokes do not discolor.
Assemble the Salad: Add the prepared Lemon-Mint Vinaigrette to the prepared artichokes and toss gently.
Serving: Divide the salad among 4 chilled salad plates. Place the Parmesan slices on top and garnish with additional mint leaves or black pepper. Serve immediately.
Makes 4 servings.