Drain the chickpeas and rinse well in cold water. Use the same procedure for the artichoke hearts and cut in halves.
Combine in a salad bowl the chickpeas, artichokes, scallions, red pepper and fennel.
In a small bowl mix Ev olive oil, vinegar, salt and pepper as desired, oregano and garlic. Mix well and pour over the vegetables.
Toss all ingredients well and place the bowl in the refrigerator for 2-3 hours. Preferably overnight to marinate.
To serve, mix well again and garnish with curls of provolone cheese and parsley springs.
Serve with crostini and diced provolone cheese.