If possible, refrigerate the artichokes and hearts of palm a day ahead so that when you assemble the salad it is ready to serve immediately and is chilled. If you chill it after assembling it, the avocados may brown. Another option would be to assemble and chill the salad, waiting to add the avocado until just before serving.

Prepare ingredients by grating the parmesan cheese, reserve a tablespoon or so for garnish if you wish. Rinse and cut the tomatoes, dice the avocados, drain the artichoke hearts and hearts of palm, cut them into bite sized pieces if needed.

Combine all ingredients in a large bowl. Make sure to incorporate the lemon juice well with the avocado to reduce browning. Sprinkle with the reserved cheese and freshly ground pepper. Serve right away