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
- 1 small shallot, minced
- 2 tsp Dijon mustard
- 1 lemon, juiced
- 1/2 cup Parmesan cheese, grated plus more for topping, if desired
INSTRUCTIONS
To make the Air Fryer 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.
- Transfer them to an air fryer basket and air fry for at 400 degrees F for 15 minutes.
- 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, and 1/4 teaspoon black pepper.
- 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.
