Drain the artichoke hearts thoroughly and pat them dry with paper towels. Quarter them if they aren't already and set aside.
In a large bowl, whisk together the olive oil, fresh lemon juice, minced garlic, and Dijon mustard (if using) until well combined and slightly emulsified. Season with salt and freshly ground black pepper to taste.
Add the mixed greens to the bowl with the dressing and toss gently but thoroughly to coat every leaf evenly.
Gently fold in the prepared artichoke hearts, being careful not to break them. If using optional ingredients, incorporate cherry tomatoes and red onion at this stage.
Transfer the dressed salad to a serving platter or individual plates for presentation.
Top the salad with shaved parmesan cheese. If using optional pine nuts and fresh herbs, scatter them across the top.
Serve immediately while the greens are still crisp and the flavors are at their brightest.
