If you’re on TikTok, and by now surely everyone has been sucked into the addictive nature of that platform, then you would have stumbled across Kathleen Ashmore’s account and her series on Hungry Lady Salads. I recently tried out her artichoke salad with lemon parmesan dressing and can confirm that it is DIVINE! Not only was it super tasty, but it kept really well in the fridge for a few days, and, dare I say it, it’s possibly the best way to enjoy Brussel sprouts!

The Recipe

The original recipe calls for air-fried artichokes but my air fryer is still packed in a box somewhere after our move, so I roasted my artichokes instead and they were still just as delicious!

This salad is packed full of nutrition with it’s main ingredients being artichokes, Brussel sprouts, and beans and the dressing is deliciously tart.



Kathleen Atmore
A deliciously crispy artichoke base that is tossed with hearty vegetables and beans before bathing in a tart, cheesy dressing. It is bright, so flavorful, and screams yummy!
Prep Time 10 minutes
Cook Time 15 minutes
Course Salad
Servings 4


  • 2 cans artichokes in water, drained
  • 2 cloves garlic, mined
  • Extra Virgin Olive Oil
  • Salt
  • 6 cups brussel sprouts, I used fresh ones
  • 4 stalks cellery, diced
  • 1 can white/butter beans, drained
  • 1/2 cup fresh parsley, chopped
  • 1 small shallot, finely chopped
  • 2 tsp Dijon mustard
  • 1 lemon, juiced
  • 1/2 cup Parmesan cheese , grated & a bit extra for topping


  • Drain & dry the artichokes
  • Toss the artichokes with minced garlic, one tablespoon of the olive oil, 1/4 teaspoon salt and black pepper.
  • Place in your air fryer at 200 degrees C for 15 minutes, or if you don't have an air fryer, place in your oven at 200 degrees C for about 30 minutes.
  • Once they are crispy and browned, let them cool for a couple of minutes, then slice in half. Set aside for when you assemble your salad.
  • Combine the finely chopped shallot, Dijon mustard, Parmesan cheese, lemon juice, 1/2 cup extra virgin olive oil, 1/2 teaspoon salt, and 1/4 teaspoon black pepper and blend well.
  • Shave or slice the Brussel Sprouts very thinly
  • Add to a large bowl with the white beans, celery, artichokes and parsely.
  • Pour the dressing over the salad and toss to mix well.
  • Top with a little more Parmesan and serve.

Come back and let me know if you try this recipe and if it’s as big a hit for you?