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.