CRISPY PARMESAN ARTICHOKE SALAD WITH LEMON CAPER DRESSING! This

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! If you love my recipes—sign up for my weekly E-book series. Link in bio • • For the artichokes: 1 14-oz can or jar artichoke hearts, quarters or halves 2 tbsp cornstarch 2 tbsp olive oil 1/4 tsp salt 1/2 tsp onion powder 1/2 tsp garlic powder 1/2 tsp paprika 1/3 cup freshly grated parmesan cheese • For the salad: 1 15-oz 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 • For the dressing: 2 tbsp olive oil Juice of 1 lemon Zest of one lemon 1 tbsp capers, chopped 1 clove garlic, minced 2 tsp maple syrup 1 tsp brown or Dijon mustard 1/2 tsp salt 1/2 tsp dried oregano 1/4 tsp pepper 2-3 tbsp finely shredded parmesan cheese 1 tbsp water • Toppings: Parmesan cheese Lemon zest Hot honey or honey • 1️⃣Preheat the oven to 425. Line a baking sheet with parchment paper and set aside. 2️⃣Drain 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. 3️⃣ Make dressing—add all ingredients to a bowl and mix to combine. 4️⃣Make the salad. Add all the ingredients to a large bowl and toss. Add the dressing and toss again. 5️⃣Plate the salad, then top with the artichokes, parmesan, lemon zest and honey. •

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% Daily Values based on a 2,000 calorie diet