Artichoke, Cucumber, Fennel, And Radish Salad

Ingredients

• 2 Persian cucumbers (about 5 oz), sliced thin
  
• 1 Medium bulb fennel (about 10 oz), trimmed, cored, and sliced thin
  
• ¹/₄ Medium red onion, sliced thin
  
• 2 Celery stalks, sliced thin
  
• 4 Large radishes (about 2 oz), sliced thin
  
• 12 ounces Frozen artichoke hearts, thawed
  
• ¹/₄ cup Mint
  
• ¹/₄ cup Parsely, minced
  
• ¹/₄ cup Olive oil
  
• 2 tablespoons Lemon juice
  
• 3 tablespoons White wine vinegar
  
• ¹/₂ teaspoon Kosher salt
  
• ¹/₂ cup Parmesean cheese, freshly grated