Artichoke, Mushroom and Parmesan Salad Recipe | Full Circle

Ingredients

• 2 cups water
• 2 lemons
• 2 large artichokes
• 1 teaspoon apple cider vinegar
• 1/4 teaspoon sea salt
• 2 tablespoons olive oil
• 1 ½ cups mixed greens, washed and dried
• 1 (3.5 ounce package) brown beech mushrooms, bottom root trimmed off
• 2 tablespoons Parmesan cheese, thinly shaved
• 1/8 teaspoon freshly ground black pepper