1 C. Italian salad dressing

1 pint grape tomatoes, washed

1/2 cucumber, peeled, seeded, chopped

1/4 red bell pepper, seeded and chopped

1/4 green bell pepper, seeded and chopped

2 to 4 thinly sliced green onions, optional

5 or 6 basil leaves, stacked, rolled and sliced

Salt and pepper

Lettuce torn into bite size pieces

Combine artichokes and half of the salad dressing in a bowl and toss well. Cover and marinate in the refrigerator for 2 to 24 hours.  One hour before serving, remove artichokes from the refrigerator and stir in the cucumber, bell peppers and onions if using. Toss well.   Line a platter with the lettuce and spoon the artichoke mixture over the lettuce.   Cover the salad with remaining tomatoes. Drizzle lightly with salad dressing and serve remaining dressing on the side. Serve with a slotted spoon. Serve with crusty bread.