Source: Adrienne Meier, Ocean Mist Farms

Ingredients

2 cooked Artichokes (discarding petals and fuzzy choke)
(See Video: How to Cook Artichokes for a variety of cooking methods)
2 large ripe Tomatoes (cut into 8 slices)
8 slices of fresh mozzerella cheese
8 large fresh basil leaves
balsamic vinegar to taste
olive oil to taste
salt & pepper to taste

Directions

Cut the Artichokes lenghtwise into 4 slices both Artichokes should make 8 slices total.

On a large serving plate, place alternating slices of tomato, cheese, basil leaf and Artichoke, so each one overlaps the other.

Sprinkle with salt and pepper and drizzle balsamic vinegar and olive oil over salad.

Serve with warm crusty bread!