START WITH: 11/2 lbs. baby artichokes, trimmed of outer leaves and dark green parts from bases and sides. Thinly slice them lengthwise, then add slices to bowl of lemony water. DRESS IT UP: In small saucepan, bring 1/3 cup EVOO, 3 cloves garlic, 11/2 tbsp. finely chopped shallot and pinch salt to simmer over low heat; cook 10 minutes. Remove and let cool, 10 minutes. Whisk in 2 tbsp. lemon juice, 1/4 tsp. salt and pinch pepper. Drain artichokes from lemon water; pat dry and add to garlic-lemon mixture. Let marinate, stirring once or twice, 30 minutes. Remove and top with 2 tbsp. toasted pine nuts, 1/3 cup finely chopped radicchio and 2 oz. shaved parmigiano-reggiano; drizzle with EVOO.