1. Prep the Artichokes Remove the outer leaves, trim the stems, and scoop out the choke from each artichoke until you are left with just the hearts. Using a mandoline (or a sharp knife), slice the artichoke hearts into very thin strips. Immediately place them in a bowl of water with lemon juice to prevent browning.
2. Prep the Leeks Thoroughly wash the leeks to remove any dirt. Trim off the dark green tops, keeping only the white and light green parts. Slice into thin strips and add to the bowl with the artichokes.
3. Make the Dressing In a bowl, whisk together olive oil, truffle oil, dijon, yuzu, rice wine vinegar, miso powder, honey, and salt and pepper to taste and stir until well combined. Alternatively, add everything to a jar with a lid and shake until emulsified. Taste and adjust salt and pepper as needed.
4. Assemble the Salad Drain the artichokes and leeks, then dry thoroughly using a salad spinner or a clean kitchen towel.
5. Transfer to a serving bowl, toss generously with the dressing, and finish with the grated Parmesan (add extra if you like) and extra dry miso.