1 head iceberg lettuce, shredded
1/2 head romaine lettuce, shredded
1 pimiento, chopped
6 oz. jar artichoke hearts, drained
3/4 c. olive oil
1/4 c. vinegar
1/4 c. grated Parmesan cheese
Salt and pepper to taste
Additional grated Parmesan cheese, to garnish

Combine iceberg and romaine in salad bowl, add pimiento and artichoke, toss well. Combine oil, vinegar and 1/2 cup cheese, mix well. Coat salad greens well, add salt and pepper. Serve on individual plates. Garnish with Parmesan cheese.