1/3 c. olive oil
2 tbsp. red wine vinegar
4 tsp. lemon juice
1 1/2 tsp. salt
1 tsp. sugar
1/4 tsp. pepper
1 lg. head leaf lettuce, Romaine or Bibb
1 (14-16 oz.) can artichoke hearts
1/4 c. crumbled Feta cheese

In a large bowl stir together oil, vinegar, lemon juice, salt, sugar and pepper until well blended. Remove about 6 outer leaves from lettuce and set aside. Tear remaining lettuce into olive-oil mixture.

Drain artichoke hearts and cut each in half. Add to lettuce mixture with Feta cheese; toss well. Line large salad bowl with reserved lettuce leaves and spoon mixture into bowl. Makes 8 servings.