To begin, zest the lemon and then, set it aside.
Fill a large pot full of water, slice the lemon in half and squeeze the juice into the pot of water. This will prevent the artichokes from browning once you've trimmed them.
Set the pot near your work station.
Then, clean the artichokes. Remove the tough outer leaves until you reach the pale green core. Then, cut off the stem and trim the darker green top of the leaves so that you are left with only the tender pale green portion of the artichoke. Slice them in half and remove the fuzzy beard located in the center.
Toss the artichokes in the water as you clean them so they do not brown while you clean the rest of the batch.
Then, move the pot to the stove and place over high heat. Bring the water to a rolling boil and cook the artichokes until tender, about 10 minutes.
Strain and allow the artichokes to cool.
In a large mixing bowl, add the white wine vinegar, olive oil, salt, garlic, parsley and lemon zest. Whisk the mixture together and then add the artichokes.
Stir, cover and refrigerate, for at least 2 hours, preferably overnight.
To make the crostini, preheat the oven to 350° F. Slice french bread on a diagonal and brush with olive oil. Lay the slices on a baking sheet in a single layer, and bake approximately 10 minutes or until they turn golden brown.
Allow the crostini to cool, then top with artichoke hearts and shaved Parmigiano-Reggiano. Drizzle extra olive oil from the marinade over the top and serve.
