6 med. artichokes or 2 (9 oz.) pkg. frozen artichoke hearts
Lemon juice
2 med. heads cauliflower or 2 pkg. frozen
3 c. cooked shelled shrimp
2 c. olive oil
1 c. wine vinegar
1/2 c. sliced purple onion
1 tbsp. dried parsley
2 tbsp. sugar
1 clove garlic, minced
2 tsp. salt
1 tsp. dried thyme, crushed
1/8 tsp. black pepper

Trim stems and remove loose leaves from fresh artichokes. Cut 1 inch off tops, snip off sharp leaf tips. Cut each artichoke into 6 wedges. Brush. Cut edges with lemon juice. Cut fresh cauliflower into individual flowerets. Cook vegetables in boiling water in covered saucepan. Drain.

Place vegetables and shrimp in a plastic bag, set in shallow pan. Mix remaining ingredients in a jar. Cover tightly. Shake well. Pour over vegetables and shrimp. Close bag. Refrigerate overnight, turning bag occasionally. Drain. Serve arranged on a large platter with tomato wedges and 2 packages salami, rolled, if desired.