Air Fried Artichoke Salad with Lemon Parmesan Dressing! | Rye & Rye Brook Moms

This special salad is perfect for Mother’s Day or any Spring gathering. “It’s a new way to use canned artichokes, a convenient and affordable ingredient, and it’s packed with flavor and fiber to keep you satisfied,” says Kathleen Ashmore, Tik Tok Star and Food Contributor for The Local Moms Network.

 

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:

  1. Pat drained artichokes well with a tea towel, then transfer to a bowl.
  2. Toss artichokes with minced garlic, one tablespoon of the olive oil, 1/4 teaspoon salt and a few cracks of black pepper.
  3. Transfer them to an air fryer basket and air fry for at 400 degrees F for 15 minutes.
  4. 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:

  1. 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.
  2. Whisk or shake to combine.
  3. Shave the Brussels sprouts thinly on a mandoline, or using a very sharp knife.
  4. Add these to a large serving bowl along with the white beans, celery, artichokes and parsley.
  5. Pour the dressing over the salad and toss to combine.
  6. Top with a little bit more Parmesan, if desired, and serve.

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