Crispy Parmesan Artichoke Salad
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Recipe Intro From starinfinitefood
CRISPY PARMESAN ARTICHOKE SALAD WITH LEMON CAPER DRESSING! This is one of my favorite dressings and yours!!! It has many uses and this is the third one I’ve shared—these CRISPY artichokes are freaking delicious 🤤 10/10!
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ingredients
For the Artichokes
- 1 (14 ounce) can or jar artichoke hearts, cut into quarters or halves
- 2 tablespoons corn starch
- 2 tablespoons olive oil
- 1/4 teaspoon salt
- 1/2 teaspoon onion powder
- 1/2 teaspoon garlic powder
- 1/2 teaspoon paprika
- 1/3 cup freshly grated parmesan cheese
ingredients
For the Salad
- 1 (15 ounce) can cannellini beans, rinsed and drained
- 1/2 cup chopped roasted red peppers
- 1/2 cup chopped parsley
- 2 cups chopped mixed greens
- 1 cup chopped English cucumber
ingredients
For the Dressing
- 2 tablespoons olive oil
- 1 lemon, juiced
- Zest of 1 lemon
- 1 tablespoon capers, chopped
- 1 clove garlic, minced
- 2 teaspoons maple syrup
- 1 teaspoon brown or Dijon mustard
- 1/2 teaspoon salt
- 1/2 teaspoon dried oregano
- 1/4 teaspoon black pepper
- 2-3 tablespoons finely shredded parmesan cheese
ingredients
Toppings
- Parmesan cheese
- Lemon zest
- Honey, for drizzling
Method
Step 1
Preheat the oven to 425. Line a baking sheet with parchment paper and set aside.
Step 2
Drain artichokes and pat dry. Place into a bowl and add the starch and toss. Add the oil, then the spices and toss again. Place the onto the sheet pan, spread apart. Top each one with a spoonful of parmesan. Bake for 23-28 minutes, flipping halfway. They should be crisp.
Step 3
Make dressing—add all ingredients to a bowl and mix to combine.
Step 4
Make the salad. Add all the ingredients to a large bowl and toss. Add the dressing and toss again.
Step 5
Plate the salad, then top with the artichokes, parmesan, lemon zest and honey.