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Reserve 4 egg wedges for garnish. Place remaining eggs, artichokes, chicken, tomatoes and cheese in a medium bowl. In a small bowl beat remaining ingredients except lettuce leaves. Pour over egg mixture and toss gently until evenly coated. Chill to blend flavors. Serve on lettuce leaves; garnish with reserved egg wedges.
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Large olive wood salad bowl — toss and serve at the table
Dry greens and herbs — wet lettuce ruins vinaigrettes
Pump-action spinner — dry greens, spin herbs, drain pasta
Tender artichoke hearts — antipasto, dips, pasta, pizza
Rotisserie attachment for Weber kettle — whole chicken, prime rib