1. whisk oil, vinegar and sherry. Remove the peel from the garlic, squeeze and add. Season the marinade with salt and pepper and sugar. 2.
Cut drained artichoke hearts lengthwise into quarters. Clean and rinse scallions and cut into rings. Halve the avocado, remove the pit, peel and cut into wedges.
Arrange everything with the ham and the marinade.
Tip: It is best to use your favorite ham – then your dish tastes twice as good!
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