Air Fried Artichoke Salad with Lemon Parmesan Dressing (Gluten-Free)

I never know which salad is going to really resonate with you all, and truthfully, sometimes I’m surprised! But I guess I really should have seen it coming with this one: my artichoke salad is one of my most viral salads on both TikTok and Instagram… EVER.

With a deliciously crispy artichoke base, tossed with hearty vegetables and beans before bathing in a tart, cheesy dressing. It is bright, so flavorful, and screams Spring.

😍 Why You’ll Love My Air Fried Artichoke Salad with Lemon Parmesan Dressing

I’m sure an artichoke salad hasn’t been high on your list of mouthwatering recipes, or at least it wasn’t before this one. They’re not a vegetable that many know what to do with, but here we’re turning it into a hearty salad that will keep you satisfied for hours.

While I don’t reach for my air fryer often, it certainly has its place in my kitchen, and here it makes a quick job of turning those artichokes into crispy golden brown hearts without much oil. My artichoke salad is packed with bright colours and bold flavors, and because we’re not relying on lettuce, it can be dressed ahead and enjoyed all week long!

🗒️ Ingredients

Canned Artichoke Hearts – Artichokes are the star of this dish and, if you’ve never tried them before, artichoke hearts are not dissimilar in flavor to asparagus – but no, they’re not related! The reason I reach for canned Artichoke hearts is twofold. One: preparing fresh artichokes can be time-consuming and intimidating if you’ve never attempted it before, and two: it’s convenient without getting in the way of flavor, texture or quality!

Garlic – Crispy fried anything + garlic = a match made in heaven as far as I’m concerned! Garlic is quite sharp when raw but mellows to become caramelized, sweet and aromatic when cooked which makes it the perfect partner for earthy vegetable flavors, and we’ve got a lot of those here!

Brussels Sprouts – They got a bad rep from childrens television in the 90’s, but Brussels sprouts are a vegetable I highly encourage you to give a second chance. When prepared properly (aka, not steamed or boiled to a mush), they have a deliciously mellow flavor with a hint of nuttiness – which we’ll come back to when we talk about Parm!

Celery – Celery is good for more than just dipping in hummus! It has quite a distinctive, slightly sweet flavor that is often put to work in savoury dishes where it is sautéed with carrots, but here we’re using it raw, and for good (crunchy) reason.

White Beans – Cannellini or Great Northern Beans are my beans of choice but there are plenty of other delicious options. Regardless of your white bean choices, they provide little pops of creamy texture to this salad in amongst the crunch of the celery and fried Artichoke hearts.

Shallot – No, shallots are not just baby onions! Shallots are a variety of onion that is sweeter than most and are ideal for using raw because they add a subtle onion flavor without packing any punches – perfect for mincing into our vinaigrette.

Parmesan – Parmesan has a rich, complex flavor that is nutty, tangy and bold, bringing some energy to a salad that is full of hearty earthy vegetables.

👩‍🍳 How to Make My Air Fried Artichoke Salad with Lemon Parmesan Dressing

1️⃣ First, we air-fry our artichokes:

🥣 Drain your artichoke hearts and then pat dry well with a tea towel, then transfer to a bowl.
Toss the artichokes with minced garlic, one tablespoon of the olive oil, 1/4 teaspoon salt and a few cracks of black pepper.

⏲️ Transfer them to an air fryer basket and air fry for at 400 degrees F for 15 minutes. Once they are crispy and browned, let them cool for a couple of minutes, then slice in half. Reserve.

2️⃣ Then make the dressing:

🧀 In a glass jar or bowl, combine the minced shallot, Dijon mustard, Parmesan cheese, lemon juice, 1/2 cup extra virgin olive oil, 1/2 teaspoon Kosher salt, and 1/4 teaspoon black pepper.  Whisk or shake to combine.

🔪 Shave the Brussels sprouts thinly on a mandoline, or using a very sharp knife. Add these to a large serving bowl along with the white beans, celery, artichokes and parsley.

🥗 Pour the dressing over the salad and toss to combine. Top with a little bit more Parmesan, if desired, and serve. 

🎩 Tips and Tricks

• The dryer your artichokes are, the better they will fry! If you want that truly crispy crunchy texture, it all starts here!
• If you don’t have an air fryer, you can still get the artichokes crispy with a bit of olive oil in a saute pan over medium-high heat. Cook until nicely browned.

🤲 Substitutions

Enjoying this artichoke salad shouldn’t require yet another trip to the grocery store – you’re busy, I get it! Make it with what you have instead:

• I call for canned artichokes in water, but you can also use frozen artichokes if they are thawed and patted very dry.
• Don’t care for raw Brussels sprouts? Feel free to blanch or roast them before adding to the salad.
• Don’t care for Brussels sprouts at all? Green cabbage or kale will work as a substitute.
• I call for white beans in this salad – cannellini or great northern beans are my beans of choice. Feel free to use chickpeas if you’d like, or even leave them out altogether. Just know that the beans are part of what makes this salad so satiating.
• White wine vinegar can be used in place of lemon juice in the dressing.

📓 Best served with

• Alongside Glazed Ham for Easter or a special occasion
• On its own, meal-prepped for lunches for the week!

👝 How to Store Leftover Artichoke Salad

One of my favorite benefits of making salads with hearty bases is that they don’t wilt or go soggy like traditional lettuce-based salads do. And with that in mind, this salad can be stored in your fridge, in your favorite Tupperware container for 3-4 days.

🧠 Common Questions