Kat Can Cook

To make the Air Fryer Artichokes:
2 Pat drained artichokes well with a tea towel, then transfer to a bowl.
3 Toss artichokes with minced garlic, one tablespoon of the olive oil, ¼ teaspoon salt and a few cracks of black pepper.
4 Transfer them to an air fryer basket and air fry for at 400 ℉ for 15 minutes.
5 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:
7 In a glass jar or bowl, combine the minced shallot, Dijon mustard, Parmesan cheese, lemon juice, ½ cup extra virgin olive oil, ½ teaspoon Kosher salt, and ¼ teaspoon black pepper.  
8 Whisk or shake to combine.
9 Shave the Brussels sprouts thinly on a mandoline, or using a very sharp knife.  
10 Add these to a large serving bowl along with the white beans, celery, artichokes and parsley.
11 Pour the dressing over the salad and toss to combine.
12 Top with a little bit more Parmesan, if desired, and serve.