Bring a large pot of salted water to boiling; add artichoke 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.
Meanwhile, for dressing, in small bowl stir together tomatoes, bell pepper, garlic, Italian seasoning and remaining vinaigrette.
Line a serving platter (or individual plates) with lettuce, if desired. Arrange artichoke quarters on platter, spoon tomato-herb dressing onto artichokes, sprinkle with cheese, and serve.
|Serving Size 1|
|Amount Per Serving|
|Calories 105||Calories from Fat 35|
|% Daily Value*|
|Total Fat 4g||6%|
|Saturated Fat 1g||5%|
|Total Carbohydrate 14g||5%|
|Dietary Fiber 5g||22%|