Sauteed Onions + Artichokes In EVOO Over Avocado Slices = Oh Heavenly Salad Recipe

You’re probably wondering how many times one cook can write about marinated artichokes and pepperoncini, but there are probably a hundred recipes of varying complexity. However, sometimes simple efforts produce the most incredible results. Imagine just five elements, and seasoning, mixed together properly that produce a dish that tastes like something from a god’s banquet.

That’s what happened to me today. The elements were just right. Follow the instructions below, and you have a guaranteed guest pleaser, good for a snack or a starter dish.

The five elements, plus seasoning:

• Carapelli EVOO (Extra Virgin Olive Oil). As I said in my Ciabatta Exquisito post, Carapelli EVOO, from Firenze, is quite simply the nicest olive oil I’ve ever had. Nothing I can remember tastes as good. It’s like the purest essence of olives, but without the excess salt. The difference it has made in my last several dishes - such as Pepperoncini + Artichoke Greek Salad - is what some might say is indescribable.
• Onion slivers. You either like onions or you don’t. I love’em, especially slightly sauteed, so that they’re partially caramelized, soft and luscious, but still mostly white in colour. I prefer a large Spanish (?) onion, about the size of a softball, so I can get nice long slivers.
• Marinated artichokes. Like onions, you either like artichokes or you don’t. No in between. I’m still enjoying my artichoke (and pepperoncini) kick, trying to come up with ever more incredible recipes. (Check out the artichoke, pepperoncini and minced beef burritos.)
• Pepperoncini peppers are unique in that they bite you for only a few moments, because they’re marinated in vinegar. But there’s no hot aftertaste.
• Avocado slices. Love avocados? So do I. They do have a high cholesterol level, but it’s LDL, the good kind. And they have such a luscious texture.
• Salt, black pepper, and Italian seasoning. The latter is a dry mix of parsley, sage, rosemary, thyme, and basil.

Here’s the ultra simple recipe:

1. Cut a ripe but still firm chilled avocado in half. Just use a butter knife. Take each half, with the skin still on, and cut thick slices all the way through but not into the skin. Carefully break one edge of the skin of each half. Gently peel off the skin without breaking or crushing the slices. Layer the slices on a platter with minimum overlap.
2. Slice up slivers of the largest onion you can find - about 3/4 to 1 cup’s worth.
3. Roughly chop about 1/4 cup of marinated artichokes.
4. Roughly dice about 1/8 cup of pepperoncini peppers.
5. Heat a non-stick pan to med high (6-7) and add about 2-3 tbsp of olive oil. Watch the heat. You want to be able to saute the onions and artichokes, without significantly changing the quality of the olive oil.
6. Sautee the onion slivers until the soften, and just before the start to go caramel - say about 2-3 minutes.
7. Add the diced artichokes and pepperoncini, and sautee for about another minute, just to give them a bit of warmth.
8. Add a sprinkle of Italian seasoning to the sautee, toss, and turn off the heat.
9. Add a dash of salt + pepper to the avocado slices. Carefully pile the sautee onions + artichokes over the slices, then drizzle the olive oil from the pan over the salad.
10. Serve with slices of crusty Italian bread. You don’t need butter because of the incredible olive oil, but if you insist, slather the slices with room temperature butter.

Enjoy.