Artichoke Salad with Lemon Parmesan Dressing

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I didn't quite follow the recipe, but it turned out to be a nice combination of flavors. 


INGREDIENTS

  • 2 cans artichokes in water, drained 
  • 2 cloves garlic, minced
  • extra virgin olive oil
  • Kosher salt
  • Fresh cracked black pepper
  • 6 cups Brussels sprouts
  • 4 stalks of celery, diced
  • 1 can white beans, drained
  • 1/2 cup fresh parsley, chopped didn't use these
  • 1 small shallot, minced added another big chopped to baked veggies
  • 2 tsp Dijon mustard
  • 1 lemon, juiced
  • 1/2 cup Parmesan cheese, grated plus more for topping, if desired
  • little bit of honey

INSTRUCTIONS








  • Make artichokes:Pat drained artichokes well with a tea towel, then transfer to a bowl.
    Toss artichokes with minced garlic, one tablespoon of the olive oil, 1/4 teaspoon salt and a few cracks of black pepper.
    Add to greased sheet pan and put in ovenAdd other ingredients (Brussels Sprouts, beans) to the sheet pan and bake 

  • Transfer them to an air fryer basket and air fry for at 400 degrees F for 15 minutes.Put on sheet pan
  • Once they are crispy and browned, let them cool for a couple of minutes, then slice in half. Reserve

To Make the Dressing and Salad:

  • In a glass jar or bowl, combine the minced shallot, Dijon mustard, Parmesan cheese, lemon juice, 1/2 cup extra virgin olive oil, 1/2 teaspoon Kosher salt, little bit of honey, and 1/4 teaspoon black pepper. Put ingredients in blender
  • Whisk or shake to combine.
  • Shave the Brussels sprouts thinly on a mandoline, or using a very sharp knife. 
  • Add these to a large serving bowl along with the white beans, celery, artichokes and parsley.
  • Pour the dressing over the salad and toss to combine.
  • Top with a little bit more Parmesan, if desired, and serve.

 Recipe originally from: https://kathleenashmore.com/air-fried-artichoke-salad-with-lemon-parmesan-dressing-gluten-free/

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