Artichoke Arugula Salad with Parmesan

One 9-ounce package frozen artichoke hearts, thawed and patted dry 2 tablespoons extra-virgin olive oil Kosher salt and freshly ground black pepper One 5-ounce package baby arugula (about 8 cups) 1 bulb fennel (about 1 pound), cored, halved and sliced 2 tablespoons red wine vinegar 1 teaspoon Dijon mustard 1 ounce Parmesan, peeled with a vegetable peeler into strips (about 1/3 cup)