Blend artichoke hearts with vinegar, lemon juice, salt and pepper.
Add olive oil gradually, while blending with 2 tablespoons water.
Blend until combined. Correct seasoning. Set aside.
Arrange 1 layer of duck prosciutto slices around dish, slightly overlapping. Mound the arugula and parmesan shavings in the center and drizzle with the artichoke vinaigrette.