Arrange lettuce leaves on a large platter. Place skulls evenly around lettuce. Arrange artichokes in groups of 3 or 4 around the outer part of the platter. Next place meat roses next to each skull, mixing and balancing the types of meats. Add tomato flowers next, filling in next to the skulls and other areas. Add sliced pepperoncini in small clusters, filling in areas between the tomatoes, meats and artichoke hearts. Finally remove the onions from the marinade and arrange half rings around the outside and in between the flowers to add vines of color and interest.
I added two black olive spiders just for fun, but you can tuck whole olives in with the flowers to create more interest and flavor. Maybe fill in the olive hole with a piece of tomato or even pepperoncini to create the center of the olive flower. Or if you don't like black olives, use pimento stuffed green olives instead.
Serve remaining dressing and additional olives on the side.