Ingredients
Fresh mozzarella, ciliegine (1/3oz)    2 pounds
Baby carrots       1 pound
Baby summer squash, blanched 3 minutes   2 pounds
Marinated artichoke hearts     2 pounds
Liquid from artichoke hearts     ¼ cup
Red wine vinegar      1 Tablespoons
Kosher salt        to taste
Pepper, fresh ground      to taste

Method In boiling, salted water blanch squash and carrots for 3-5 minutes. Remove to an ice bath, cool and drain. Drain artichokes. Toss together all ingredients and serve.

Buon Appetito!