Preheat broiler to high.
Boil eggs in water for 10 minutes; drain and peel. Set aside.
Place cherry tomatoes on a baking sheet and drizzle with olive oil. Broil for 5 minutes. Remove from oven and set aside to cool.
Drain the artichoke hearts and chop roughly.
Chop hard-cooked eggs or slice as desired.
Wash arugula and use to line a serving platter or individual plates.
In a mixing bowl, toss eggs, artichoke hearts, roasted tomatoes and vinaigrette dressing. Spoon salad over arugula. Garnish with black olives if desired.