9 ounces frozen artichoke hearts
1 cup boiling water
1 head romaine lettuce, torn up
1 cup mung bean sprouts

Dressing
1/2 cup vegetable oil
1/4 cup wine vinegar or 3 tablespoons fresh lemon juice
4 teaspoons fresh dill, chopped
1 tablespoon chopped parsley
2 scant teaspoons granulated sugar
1 teaspoon Dijon mustard
1 teaspoon salt
1/4 teaspoon fresh ground pepper
1 cup pimento-stuffed olives

Plunge artichoke hearts in boiling water; remove pan from heat and let stand only 2 minutes. Drain and chill.

Combine artichoke hearts, romaine, bean sprouts and olives.

In small jar with tight-fitting lid, combine vegetable oil, wine vinegar, dill, parsley, sugar, salt, mustard and pepper. Shake well to combine.

Just before serving, pour over salad and toss until well coated.

Serve with barbecued steak or grilled rainbow trout.

Serves 6 to 8.