Drain and thoroughly dry the canned artichoke hearts. Toss with minced garlic, olive oil, kosher salt, and black pepper.

Preheat air fryer to 400°F (200°C). Air fry artichokes in a single layer for 15 minutes until golden brown.

Combine shallots, Dijon mustard, lemon juice, olive oil, salt, and pepper to prepare dressing. Mix until well blended.

In a salad bowl, combine shaved Brussels sprouts, white beans, celery, air-fried artichokes, and parsley.

Pour dressing over the salad and toss gently to combine. Adjust seasoning as necessary.

Serve in a platter or individual bowls, garnished with extra Parmesan cheese if desired.