Air-Fryer Artichoke Salad with Lemon Parmesan Dressing

Drain 2 cans of artichokes and pat dry. Toss the drained, dried artichoke hearts with minced garlic, 1 tablespoon of olive oil, salt, and pepper. Air fry at 400°F (200°C) for 15 minutes until crispy, then cut them in half.

For the dressing, whisk together parmesan, lemon juice, olive oil, Dijon, and salt and pepper to taste.

In a large serving bowl, layer the shaved Brussels sprouts, celery, white beans, parsley, and the crispy artichokes. Add the dressing and more parmesan, then toss. Serve immediately.