Use a good quality extra virgin olive oil to get the best results. The artichoke hearts should be packed in water, not marinated in oil and seasonings.
Also, the sundried tomatoes I used were packed in oil so they were nice and soft – if you use the dehydrated ones, reconstitute in some warm water for 20 minutes before using them.
Finally, use a shredded parmesan or asiago, not the granular grated stuff you get in the can.
If you use the best quality ingredients you can get for this salad it will make a huge difference in the flavor.