Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  6                     marinated artichoke hearts
  1       small   head  radicchio -- torn
  1              bunch  arugula -- torn
     1/2         small  fennel bulbs -- chopped fine
     1/4         pound  parmesan cheese -- shaved
  1                     celery stalk -- chopped medium fine
  2        tablespoons  balsamic vinegar
  1         tablespoon  olive oil
  4        tablespoons  olive oil
                        salt and pepper

Preparation:

Mix the sliced artichoke hearts with the chopped fennel and celery and the first measure of olive oil in a medium size bowl. Put 1 tablespoon or so of this mixture in the bottom of each individual salad bowl. Divide the shredded arugula and radicchio among the bowls. Top each with the shaved Parmesan cheese. Pour the second measure of olive oil over the individual salads, about 1 tablespoon for each bowl. Pour the balsamic vinegar over each individual salad, and about 1/2 tablespoon for each bowl. (the oil to vinegar ration should be approximately 2 to 1.) Season with salt and pepper.

Nutritional Information:

328 Calories (kcal); 28g Total Fat; (74% calories from fat); 14g Protein; 7g Carbohydrate; 22mg Cholesterol; 683mg Sodium