Artichoke Salad with Lemon Parmesan Dressing

Directions

To make the Air Fryer Artichokes

1Pat the drained artichokes well with a tea towel, then transfer to a bowl.


2Toss artichokes with minced garlic, one tablespoon of the olive oil, ¼ teaspoon salt and a few cracks of black pepper.


3Transfer them to an air fryer basket and air fry for at 400° F for 15 minutes.


4Once they are crispy and browned, let them cool for a couple of minutes, then slice in half. Reserve.


To Make the Dressing and Salad

1In a glass jar or bowl, combine the minced shallot, Dijon mustard, Parmesan cheese, lemon juice, ½ cup extra virgin olive oil, ½ teaspoon Kosher salt, and ¼ teaspoon black pepper. 


2Whisk or shake to combine.


3Shave the Brussels sprouts thinly on a mandoline, or using a very sharp knife. 


4Add these to a large serving bowl along with the white beans, celery, artichokes and parsley.


5Pour the dressing over the salad and toss to combine.


6Top with a little bit more Parmesan, if desired, and serve.

To make the Artichokes in the oven

1Heat the oven to 425° F. Line a baking sheet with foil.

2Place a colander or sieve over a bowl and add the artichoke quarters, letting their oil drain into the bowl. Transfer the artichokes to the prepared baking sheet. Drizzle with the oil from the bowl.

3Bake the artichokes, flipping each with tongs halfway through cooking, until golden brown and crisp all over, 20 to 25 minutes.