This Caesar salad skips croutons in favor of cheesy pan-fried artichokes for an extra boost of vegetables and the same satisfying crunch.
Active Time
20 mins
Total Time
20 mins
Yield
Serves 4
How to Make It
1. Step
Place flour in a shallow dish. Lightly beat egg in another shallow dish. Combine panko and 4 tablespoons Parmesan in a third shallow dish. Pat artichokes dry. Toss artichokes in the flour to coat. Dip in the egg, letting excess drip off. Then roll in the panko mixture.
2. Step
Heat 3 tablespoons oil in a large nonstick skillet over medium-high heat. Add the artichoke hearts and cook, flipping once, until crispy and golden on both sides, 1 to 2 minutes per side. Transfer to a paper-towel-lined plate.
3. Step
Whisk mayonnaise, lemon juice, mustard, garlic, anchovy paste, if using, and the remaining 2 tablespoons each oil and Parmesan in a large bowl until combined. Toss romaine with the dressing until coated. Serve with the crispy artichoke hearts and garnish with pepper and more Parmesan, if desired.
Ingredients
¼ cup all-purpose flour
1 large egg
½ cup panko breadcrumbs
6 tablespoons grated Parmesan cheese, divided, plus more for garnish
1 (14 ounce) can whole artichoke hearts, rinsed and halved
