Decoratively line the outer rim of a large bowl with the artichoke leaves. Remove and discard the hairy choke in the center. Thinly slice the heart.
In a large bowl, combine the artichoke heart, tomatoes, cucumbers, bell peppers, and onions, and toss to combine. Crumble the cheese over the vegetables and add the olives. Sprinkle with the oregano, parsley, and lemon juice, and drizzle with the oil, to taste. Serve immediately with bread for dipping.
Yield: 4 to 6 servings