Directions

1. Bring a large pot of salted water to boiling; add artichokes and 2 tablespoons of the vinaigrette. Cook, covered, 10 minutes or until tender and a leaf pulls out easily. Drain; rinse in cold water and drain again.
2. Meanwhile, for the dressing, in a small bowl stir together tomatoes, bell pepper, garlic, Italian seasoning and remaining vinaigrette. Set aside.
3. Line a serving platter with lettuce, if desired. Arrange artichoke quarters on platter, spoon dressing onto artichokes, sprinkle with cheese, and serve.