Unstuffed Artichoke Caesar Salad

Ingredients

For the Salad

• 3 heads romaine; chopped

• 15 oz can artichokes; halved

• 2 tablespoons olive oil

• Salt and pepper

• 1/3 cup panko breadcrumbs

• 1/4 cup grated Parmesan

• Juice and zest of 1 lemon

• 2 tablespoons chopped fresh parsley

For the Dressing

• 4 tablespoons olive oil

• About 3-4 inches anchovy paste

• 1 teaspoon Dijon

• 1 teaspoon Worcestershire

• 1/2 teaspoon hot sauce

• 1 garlic clove grated

• 1 1/4 cups mayonnaise

• 1 lemon juiced

• 3-4 tablespoons Parmesan

Directions

1. On a baking sheet lined with parchment paper, add the artichokes. Drizzle with olive oil and sprinkle with salt and pepper. Top with panko, Parmesan, lemon juice, lemon zest, and parsley. Transfer to a 400 degree oven and bake for about 20 minutes or until crispy and golden brown.

2. In a large bowl add the romaine and roasted artichokes.

3. In a small separate bowl, add all ingredients for the dressing. Stir to combine.

4. Pour the dressing over the salad and toss to combine.