Artichoke and Avocado Salad

This simple yet elegant salad was inspired by Patricia Wells. It is satisfying enough to enjoy for a meatless main.

1 10 oz bag frozen artichoke hearts, defrosted
1 avocado, sliced thin
1/4 c basil, sliced thin
2 TBSP toasted pine nuts
Shaved parmesan
Olive oil
Salt and pepper
Aleppo pepper

In a large skilled heat 1 TBSP olive oil over medium high heat. Add artichokes and cook until nicely browned, about 10 minutes. 

Divide among plates, top with avocado slices, basil, pine nuts, cheese, salt and peppers and a drizzle of olive oil.

Serves 2 – 4.

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