Grilled Artichoke Salad

2 14 oz cans of artichoke hearts in water, drained
4 Tbs olive oil
1 cup chopped fresh parsley
1 cup chopped green and/or black olives
1/3 cup pine nuts (lightly toasted in dry skillet)
1 tsp ground black pepper
squeeze of lemon (approximately 1 tsp)
1 cup coarsely grated Parmesan cheese (optional)

Cut artichoke hearts in to halves or quarters. Place on cookie sheet and drizzle with half the olive oil. Put under the broiler for 20 minutes, turning once half way through. Combine grilled artichoke with remaining ingredients and rest of the olive oil. Makes 4-6 servings.