Makes 4 servings
Put 1 tablespoon olive oil in a small skillet. Add onion and celery, stirring until they begin to wilt. Add artichoke, season with salt and pepper, and sauté about 3-4 minutes. Set aside to cool. Split avocados and remove pits. Use a large spoon to remove the flesh without breaking the shell; reserve shell. Coarsely chop avocados, place in a large bowl and toss with lemon juice to prevent darkening. Set aside 4 whole shrimp; chop the remainder into bite-size pieces and add to avocados. Add cucumber, tomatoes and artichoke mixture. Coarsely chop herbs and add all but 1 teaspoon to the bowl. Salt and pepper to taste. Drizzle with vinegar and olive oil. Toss to coat all ingredients. Mound 1/4 of salad into each of the avocado shells and arrange on 4 plates lined with lettuce leaves. Top each portion with the reserved shrimp, remaining herbs and garnish with edible flowers.