Crispy Artichoke White Bean Salad

Ingredients

For the Artichokes:

15 oz can quartered artichoke hearts, packed in water or brine
2 teaspoons olive oil
Juice of half a lemon
1 tablespoon grated Parmesan cheese
Kosher salt and pepper, to taste

For the Lemon Dressing:

1/4 cup olive oil
2 to 3 tablespoons lemon juice, I use 3 because I love lemon
1 tablespoon champagne vinegar
2 teaspoons honey
1 teaspoon Dijon mustard
1 clove garlic, minced
Kosher salt and pepper, to taste

For the Salad:

1 small head green cabbage, thinly sliced and chopped
1 cucumber finely diced
15 oz white beans, rinsed and drained
3 green onions sliced
1/2 cup chopped basil
1/2 cup freshly grated Parmesan cheese
1/4 cup chopped Italian parsley
Kosher salt and black pepper, to taste

Instructions

Preheat the oven to 400 degrees.
Drain the artichokes and place them on paper towels. Gently press on the artichokes to squeeze out as much liquid as possible. Pat dry with paper towels. Place the artichokes on a large baking sheet. Drizzle with olive oil and toss. Space the artichokes out so they aren’t touching. Squeeze the lemon over the top and sprinkle with parmesan cheese. Season with salt and pepper. Place in the oven and roast for 10 to 15 minutes or until crispy. Alternatively, you can use the air fryer.
While the artichokes are roasting, make the dressing. In a small bowl, whisk together the olive oil, lemon juice, vinegar, honey, mustard, garlic, salt, and pepper. Set aside.
In a large bowl, combine the cabbage, cucumber, white beans, green onions, basil, Parmesan cheese, parsley, and roasted artichokes. Toss well. Drizzle the dressing over the salad and toss again until salad is well coated. Taste and season with salt and pepper, to taste. Serve.

Nutrition

Calories: 302kcal, Carbohydrates: 35g, Protein: 13g, Fat: 13g, Saturated Fat: 3g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 8g, Cholesterol: 8mg, Sodium: 467mg, Potassium: 787mg, Fiber: 10g, Sugar: 9g, Vitamin A: 640IU, Vitamin C: 64mg, Calcium: 226mg, Iron: 4mg