1) Clean the artichokes, remove the hardest external leaves and the tips, cut them in half, remove the choke and soak them in cold water mixed with the juice of 1/2 lemon. Clean the fennel, cut them in half, wash, dry and slice them thin. Soak them in water and ice and keep them in the refrigerator. Mix the grated Parmesan cheese with washed, dried and chopped thyme leaves.
2) Heat a non-stick pan and distribute in the center a thin and uniform layer of Parmesan cheese with thyme, making a circle of about 12 cm in diameter. Melt the Parmesan over medium heat for about 1 minute. When it is completely melted, remove the pan from the heat. Slightly lift the edges of the circle with a spatula, then turn the Parmesan disc over and put the pan on the stove for a few seconds. Quickly drape cheese disk, golden side up, over an upside-down glass and form into a bowl. Allow to cool completely, and repeat the operation with the remaining Parmesan, to form 8 baskets.
3) Prepare a citronette with the juice of the 1/2 remaining lemon, 2 tablespoons of orange juice, 6 tablespoons of extra virgin olive oil, a teaspoon of grated orange peel, salt, pepper, and a few washed, dried mint leaves, cut into thin strips. Drain and dry the artichokes, slice them finely and transfer them to a bowl together with the well-drained and dried fennel. Season everything with the prepared citronette.
4) Distribute the salad in the baskets of parmesan, garnished with bottarga slices and serve!