Cook Season & Steam Artichokes in the microwave for 6-7 minutes or until tender. Let sit until cool enough to handle, then remove the outer leaves, (set aside for another use) and trim the fuzzy choke from the hearts.
Chop the hearts into bite-sized pieces and toss with lemon juice 1 teaspoon of olive oil. Set aside until ready to use.
Add the remaining teaspoon of olive oil to a skillet over medium heat. Add Season & Steam Brussels Sprout Shreds. Sauté until crisp, stirring often, about 3-5 minutes.
To assemble the avocado toast, divide mashed avocado evenly among the toast slices. Top with the crispy Brussels and fresh artichoke hearts. Garnish with crushed red pepper, flaky salt and a light drizzle of olive oil.
