Crispy Artichoke Salad

2 cans artichokes hearts , in water, drained, well dried & quartered
2 cloves garlic, minced
extra virgin olive oil
Kosher salt to taste
Black pepper
6 cups Brussels sprouts, shredded (I use a mandolin)
1 can white beans, drained
½ cup fresh Italian parsley, chopped
Dressing:
1 shallot, minced
2 tsp Dijon mustard
1 lemon, juiced
½ cup Parmesan cheese, grated, plus more for topping
(Tip: I blend the dressing in a blender for a smooth consistency)

Toss the artichokes in a little olive oil and salt & black pepper. (If you want a little kick, use JF Spicy Salt). Place in the air-fryer basket and air fry on 390°F/190°C for 15 minutes. Sprinkle the artichokes with a little Parmesan cheese and continue air frying until golden and crisp, about another 10-12 minutes. If you don’t have an air fryer, roast the artichoke hearts in a 400°F/200°C oven.

Meanwhile place shredded Brussels sprouts, white beans, 1/4 cup Parmesan and parsley on a platter. Toss with half the dressing. Place the crispy artichokes hearts on top of the salad, drizzle with the rest of the dressing and top with more Parmesan cheese.

Slightly adapted from a recipe by @katcancook