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

4.94 from 32 votes
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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.

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artichoke salad

😍 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.

artichoke hearts in a glass bowl

👩‍🍳 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. 

picture of an air fryer with a lady with pink nails pressing a button

🎩 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.
female hand chopping air fried artichoke hearts


🤲 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!
in-action shot of person (not in frame) dressing artichoke salad

👝 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

What is an artichoke?

Would you believe they started life on earth as a thistle? They’ve been cultivated over time to become food, and we consume the flower bud before it blooms. They’re closely related to a sunflower!

Yes, it’s an artichoke salad but… can I switch out the artichokes?

While I haven’t personally tried these, I have heard that asparagus, hearts of palm or broccoli stems can take its place quite well.

My artichoke hearts haven’t crisped in the air fryer, what have I done?

If you want that truly crispy crunchy texture, it all starts with a thoroughly dried artichoke heart. Even when you think you’ve dried them enough, dry them again.

Can you overcook an artichoke?

Yes, but truthfully it’s much harder to do when frying as opposed to boiling! If you were boiling them, they would turn mushy when overcooked.

I’ve got some leftover artichokes, how else can I eat them?

They pair beautifully with everything from butter to goats cheese and are stunning with creamy sauces (pasta lovers, rejoice!).

artichoke salad
4.94 from 32 votes

Air Fried Artichoke Salad with Lemon Parmesan Dressing

This air fried artichoke salad is bright, fresh, hearty, and covered in a tart and cheesy Lemon Parmesan dressing.
Prep: 10 minutes
Cook: 15 minutes
Total: 25 minutes
Servings: 4 people

Equipment

  • 1 air fryer

Ingredients 

  • 2 cans artichokes, in water, drained
  • 2 cloves garlic, minced
  • extra virgin olive oil
  • Kosher salt
  • Black pepper, freshly cracked
  • 6 cups Brussels sprouts
  • 4 stalks celery, diced
  • 1 can white beans, drained
  • ½ cup fresh parsley, chopped
  • 1 shallot, minced
  • 2 tsp Dijon mustard
  • 1 lemon, juiced
  • ½ cup Parmesan cheese, grated, plus more for topping, if desired

Instructions 

To make the Air Fryer Artichokes:

  • Pat drained artichokes well with a tea towel, then transfer to a bowl.
  • Toss artichokes with minced garlic, one tablespoon of the olive oil, ¼ teaspoon salt and a few cracks of black pepper.
  • Transfer them to an air fryer basket and air fry for at 400 ℉ for 15 minutes.
  • 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:

  • 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.
  • 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.

Nutrition

Calories: 273kcal | Carbohydrates: 46g | Protein: 20g | Fat: 4g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Cholesterol: 9mg | Sodium: 415mg | Potassium: 1533mg | Fiber: 17g | Sugar: 6g | Vitamin A: 1928IU | Vitamin C: 153mg | Calcium: 352mg | Iron: 7mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Author: Kat Ashmore
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Course: Appetizer, Lunch, Salad
Cuisine: American
Servings: 4 people
Calories: 273
Keyword: artichokes, Easter, gluten free, lunch salads, meal prep, spring
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52 Comments

  1. 5 stars
    An absolutely stunning salad. Such a sumptuous combination of flavours and textures. I took the 2nd serve to work for lunch and spent morning meetings counting down until lunch.

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  3. 5 stars
    I made this for lunch on Easter and it was a huge hit. Made it again for just ME this week. So good! I skipped the beans and added diced chicken. I also doubled the celery and parsley and added one heart of romaine so I would have more to eat. ❤️

  4. 5 stars
    Ok First, some of my favorite vegetables of ALL time are artichokes and brussels sprouts so I was in when I saw that. The air fried artichokes are my new obsession and I will be eating them as often as possible. I didnt have a shallot so i added some garlic to the dressing but the next time I make the salad (in like 2 days after I finish this one) I will make sure I have a shallot. Overall, amazing salad and I cant wait to make all the hungry lady salads. I follow on tiktok and instagram and I am such a fan. Keep them coming and THANK YOU!

    1. Sarah,
      I’m so thrilled you’re a part of the artichoke/brussel sprout fan club! Such underrated veges but such a treat!
      Can’t wait to see what recipe you try next.
      Kat

  5. 5 stars
    Oh yum. This was even better than I thought it would be. Great recipe. We had an unseasonably (and completely welcome) hot and sunny weekend and this was so great to throw together quickly so I could get back outside. I ate this for lunch, then had more for dinner. These flavors are so good together!

  6. 5 stars
    I just made this and it was delicious but the macros don’t seem to line up at all…am I doing something wrong ? It says 5g of fat per serving but 1/2 c olive oil has 112g of fat alone that would be 28g of fat per serving before you even add the Parmesan cheese…

    1. Jamie,
      Thanks for this callout. I have since updated the nutrition information, as the olive oil wasn’t getting calculated in the recipe card. I’m glad you enjoyed it!
      Kat

      1. 5 stars
        Thanks Kat !! It was delicious and I suspect it will be even better tomorrow !! I just finished making my adventure bread dough and put it to bed and will be baking it tomorrow….so excited !!

  7. 5 stars
    So, So good. I roasted the Brussels and didn’t use mustard in the dressing. (Sadly, not a fan). Absolutely delicious!

  8. 5 stars
    Can you tell me if the nutrition provided for artichoke salad is based on 4 servings or 1 serving? By the way, it is DEVINE!

    1. Brandi,
      I had to do an update with the recipe card, so the current stats are per large serving.
      Kat

  9. 5 stars
    😫 literally the best. I switched half of the olive oil in the dressing for tahini. This was just as good as it looked in the photos