Ingredients

• 9 baby artichokes (about 2 pounds)
• 2 lemons, cut in half
• 1/4 cup extra-virgin olive oil
• 2 to 3 tablespoons good-quality balsamic vinegar
• 2 teaspoons kosher salt
• 1/4 teaspoon freshly cracked black pepper
• 2 cloves garlic, peeled and minced
• 1/4 cup grated Parmigiano-Reggiano
• 1 tablespoon chopped flat-leaf parsley, for garnish