Spring Salad with Baby Artichokes and Peas

Name: Spring Salad with Baby Artichokes and Peas
Ingredients: Juice of 1 lemon; 2 lb. (1 kg) baby artichokes; 6 Tbs. (3 fl. oz./90 ml) extra-virgin olive oil; 2 garlic cloves, thinly sliced; 1 shallot, minced; Kosher salt and freshly ground pepper; 1 1/2 cups (12 fl. oz./375 ml) dry white wine; 3 Tbs. white wine vinegar; 1 tsp. Dijon mustard; 1 tsp. honey; 1 head butter lettuce, torn into bite-sized pieces; 1 cup (5 oz./155 g) fresh shelled English peas; 2 oz. (60 g) pecorino cheese, thinly shaved; 1/4 cup (1/3 oz.) torn fresh mint leaves; Grated or thinly slivered lemon zest for garnish (optional)