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In a large bowl, mix all ingredients up to and including artichoke hearts. Dress with Italian Vinaigrette. Carefully mix in pepperoncini, basil and oregano. Sprinkle with Parmigiano Reggiano.
Whisk balsamic and vinoso, agrodolce, garlic and mustard in a small bowl. Slowly add olive oil and emulsify. Season with salt and pepper to taste.
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