Air Fried Artichoke Salad with Lemon Parmesan Dressing

My Air Fryer was calling to me to please try this recipe. I love artichokes, I love salad with parmesan, so what’s to lose! The air fried artichokes were delicious, just to start, but the crunch of the brussel sprouts and celery with the flavorful lemon Parmesan dressing was delicious. I served the dressing separately so I could enjoy the leftovers the next day. It’s a delicious salad that I’ll be making again soon!

Air Fried Artichoke Salad with Lemon Parmesan Dressing

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

DIRECTIONS:

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.