1 (8 oz.) bottle Italian dressing
1 (14 oz.) can artichoke hearts, drained & cut in quarters
1/2 lb. pepperoni slices
1 c. cherry tomatoes
1/2 c. pitted ripe olives
Pepperoncini peppers
1 (8 oz.) pkg. Monterey Jack cheese, cut into sticks
Lettuce leaves

Pour dressing over artichoke hearts, olives, and peppers. Cover and marinate in refrigerator overnight. Drain. Arrange pepperoni, vegetables, and cheese on lettuce covered platter. Serves 8.