Source: Adrienne Meier, Ocean Mist Farms

Ingredients

2 cooked artichokes (discarding leaves and choke and slicing the stem bottom and heart into 8 slices). (See "How to Prepare & Cook").
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

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!