A warm, hearty salad that makes a great side dish or vegetarian meal.
Press artichoke hearts between papers towels to remove excess water, cut in half and set aside. Add 2 Tablespoons olive oil to large grill or cast iron pan on med heat.
Stir and continue cooking until edges of vegetables turn golden brown, sprinkle with sea salt and pepper to taste
Place on individual salad plates, top with shaved Parmesan cheese.