1 (8 oz.) bottle Italian dressing
1 (14 oz.) can artichoke hearts, drained, quartered
1/2 lb. 3 inch pepperoni slices (or hard salami)
1 c. cherry tomatoes, halved
1/2 c. black olives
8 pepperoncini peppers
1 (8 oz.) pkg. Monterey Jack cheese
Lettuce leaves

Pour dressing over artichoke hearts, pepperoni, tomatoes, olives and peppers. Cover and marinate in refrigerator overnight. Drain and arrange on lettuce covered platter with cheese.