Air-Fried Artichoke Salad with Zesty Lemon-Parmesan Vinaigrette

Craving a salad that’s anything but boring? This air-fried artichoke salad is a vibrant, hearty, and flavorful dish that has taken over social media feeds for all the right reasons. Crisped artichoke hearts meet crunchy vegetables, tender white beans, and a tangy lemon-Parmesan dressing that will have you reaching for seconds.

Perfect for lunch, a healthy dinner side, or meal prep, this salad captures the essence of spring and proves that salads can be both comforting and refreshing.

Why You’ll Fall in Love with This Artichoke Salad

Artichokes don’t often take center stage in everyday meals—but after one bite of this crispy artichoke salad, you’ll wonder why you didn’t try it sooner. Air-frying gives the canned artichokes a golden crunch without deep frying. When tossed with raw shaved Brussels sprouts, celery, creamy white beans, and sharp cheese, this salad transforms into something special—hearty, satisfying, and full of depth.

And because it’s lettuce-free, this meal prep salad won’t wilt in the fridge. It’s perfect for busy weekdays or festive gatherings like Easter brunch.

Key Ingredients You’ll Need

Here’s what makes this artichoke salad shine:

• Canned Artichoke Hearts: Tender and subtly nutty, these are the crispy stars of the show. No need to fuss with fresh artichokes—canned ones save time without sacrificing flavor.

• Garlic: Adds a mellow, sweet aroma when cooked, balancing the earthiness of vegetables.

• Brussels Sprouts: Shaved thin for a mild, nutty crunch that pairs beautifully with Parmesan.

• Celery: Adds fresh crunch and subtle sweetness—perfect contrast to the creamy beans.

• White Beans: Choose Great Northern or Cannellini for their creamy bite. They bulk up the salad and keep it filling.

• Shallot: Milder than onions, shallots add gentle flavor to the dressing.

• Parmesan Cheese: Bold, nutty, and salty—adds complexity and a rich finish to the salad.

• Lemon Juice & Dijon Mustard: Create a zesty vinaigrette that cuts through the richness with brightness.

How to Make This Air Fried Artichoke Salad

Step 1: Crisp the Artichokes

1. Drain and dry two cans of artichoke hearts using a tea towel to absorb excess moisture.

2. Toss them in a bowl with 2 minced garlic cloves, 1 tablespoon of olive oil, ¼ teaspoon salt, and black pepper to taste.

3. Air-fry at 400°F for 15 minutes until crispy and golden. Let them cool slightly, then halve them for easy bites.

Step 2: Whip Up the Dressing

In a small jar or bowl, whisk together:

• 1 minced shallot

• 2 teaspoons Dijon mustard

• ½ cup grated Parmesan

• Juice of 1 lemon

• ½ cup extra virgin olive oil

• ½ teaspoon kosher salt

• ¼ teaspoon black pepper

Shake or whisk until creamy and emulsified.

Step 3: Build the Salad

1. Shave 6 cups of Brussels sprouts thinly using a mandoline or a sharp knife.

2. Add them to a large bowl with:

   • 4 diced celery stalks

   • 1 can white beans, rinsed and drained

   • ½ cup chopped fresh parsley

   • Your crispy artichoke hearts

3. Drizzle the dressing generously and toss to coat.

4. Finish with extra Parmesan, if desired, and serve immediately or store for later.

Tips to Make It Even Better

• Dry thoroughly: Wet artichokes won’t crisp—dry them well before air frying.

• No air fryer? Use a skillet with olive oil and sauté until golden brown.

• Dress just before serving if you want to preserve max crunch.

• Mandoline Safety: If shaving Brussels sprouts with a mandoline, use a hand guard or glove.

Easy Ingredient Swaps

No need to make a store run—use what’s in your pantry:

• Frozen Artichokes: Thaw and dry well before cooking.

• Don’t love Brussels sprouts? Try kale, green cabbage, or baby spinach.

• No white beans? Chickpeas or black beans work too.

• Out of lemons? Use white wine vinegar in the dressing.

Perfect Pairings

Serve this air-fried artichoke salad with:

• Grilled chicken or fish for a balanced meal

• Glazed ham or roast turkey at a spring gathering

• As a standalone lunch, meal prepped for busy workdays

Storage Tips

Thanks to its hearty base, this salad holds up well in the fridge for 3–4 days. Store in an airtight container and enjoy cold or at room temp.

Frequently Asked Questions

Q: What do artichoke hearts taste like?
A: They’re tender with a slightly nutty flavor—similar to asparagus, but milder.

Q: Can I replace artichokes?
A: Sure! Try roasted cauliflower, zucchini, or crispy mushrooms for a different twist.

Q: Why didn’t my artichokes crisp in the air fryer?
A: They may have been too wet. Pat them very dry before cooking.

Q: How else can I use leftover artichokes?
A: Add to pasta, pizza, or blend into dips like artichoke hummus.

Air Fried Artichoke Salad with Lemon-Parmesan Dressing

• 2 cans artichoke hearts (in water), drained and patted dry

• 2 cloves garlic, minced

• 1 tbsp olive oil (plus ½ cup for dressing)

• Salt and freshly cracked black pepper

• 6 cups Brussels sprouts, shaved

• 4 celery stalks, diced

• 1 can white beans, drained

• ½ cup parsley, chopped

• 1 shallot, minced

• 2 tsp Dijon mustard

• 1 lemon, juiced

• ½ cup grated Parmesan cheese (plus more for topping)

Instructions

To make the air-fried artichokes:

1. Dry the artichoke hearts thoroughly and place in a mixing bowl.

2. Toss with garlic, 1 tbsp olive oil, salt, and pepper.

3. Air fry at 400°F for 15 minutes until crispy. Cool, then slice in half.

To assemble the salad:

1. Whisk together shallot, mustard, lemon juice, Parmesan, remaining olive oil, salt, and pepper for the dressing.

2. In a large bowl, combine shaved Brussels sprouts, celery, beans, parsley, and artichokes.

3. Pour dressing over and toss well. Add extra Parmesan if desired.

Nutritional Info (per serving)

• Calories: 273 kcal

• Protein: 20g

• Carbs: 46g

• Fat: 4g

• Fiber: 17g

• Calcium: 352mg

• Vitamin C: 153mg

• Iron: 7mg

Final Thoughts

This air-fried artichoke salad is the ultimate mix of taste, texture, and nutrition. With crisp artichokes, fresh veggies, creamy beans, and a tangy Parmesan-laced dressing, it’s a dish you’ll want to make again and again. Whether for spring gatherings, healthy lunches, or as a fresh side dish—this one’s a keeper.