Kat Can Cook

1. Drain 2 cans of artichokes and pat them dry.
2. In a bowl, toss the drained and dried artichoke hearts with the minced garlic, 1 tablespoon of olive oil, and salt and pepper to taste.
3. Air fry the artichokes at 400°F (200°C) for 15 minutes, or until crispy. Once cooked, cut them in half.
4. To make the dressing, whisk together the parmesan, lemon juice from ½ a lemon, the remaining olive oil (approx. ½ cup minus 1 tbsp), Dijon mustard, and salt and pepper to taste.
5. In a large serving bowl, layer the shaved Brussels sprouts, diced celery, drained white beans, chopped parsley, and the air-fried artichokes.
6. Pour the dressing over the layered ingredients, add more parmesan if desired, and toss everything together.
7. Serve immediately.