1 large Artichoke
Baby Spinich Leaves
Romaine Hearts
Red Leaf Lettuce
Pine Nuts
Ripe Olives
Green Onions

Trim artichoke but leave the leaves as big as possible. Cook as usual. I like to use a pressure cooker. It takes about 8 minutes on high pressure.
Prepare green onions by triming to a good length and slicing the green leafy end lengthwise a few times. Place immediatly in ice water to let the leafs bloom. Peel the leaves off the artichoke and set aside to cool. Clean the rest and remove the choke and clean the heart. Cut it in half across so you get two coins. Place one coin in the center of each plate. Spread the leaves around the plate evenly so it looks like a big flower. Mix greens and pile in the center of each plate. Sprinkle with pine nuts. They can be baked or pan fried if you want. Slice olives into circles and place a few on each plate.  Arrange green onion flowers, a couple on each plate, on top of the greens and finally top with red onion rings.
Serve with a good balsamic vinegarette as well as melted garlic butter for the artichoke leaves and heart.