1/4 c. olive oil
1 tbsp. lemon juice
2 tsp. finely grated onion
1 sm. bay leaf
Salt and pepper
16 sm. fresh, cooked or canned artichoke hearts
1 tbsp. chopped fresh parsley

In large bowl, mix olive oil, lemon juice, grated onion, bay leaf, salt and pepper to taste. Add artichoke hearts. Toss lightly and chill for 1-2 hours, stirring occasionally. Arrange artichokes in individual serving dishes and spoon over dressing. Sprinkle with chopped parsley. Serves 4.