Vegetable Carpaccio

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A small handful of large, firm radishes

1 large carrot

1 celery rib from the heart

1 firm leek, white and tender green only

1 small fennel bulb, halved and cored

Half a lemon plus 3 tablespoons fresh lemon juice

1 teaspoon Dijon mustard

3 tablespoons cold-pressed olive oil plus more for drizzling

1 heaping tablespoon drained small capers

Fine sea salt

1 firm medium artichoke

A small chunk of Parmesan cheese, for shaving

Freshly ground pepper

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