StarInfiniteFood

1. Preheat the oven to 425°F. Line a baking sheet with parchment paper and set aside. 
2. Drain artichokes and pat dry. Place into a bowl and add the cornstarch and toss. Add the olive oil, then the spices (salt, onion powder, garlic powder, paprika) and toss again. Place the artichokes onto the sheet pan, spread apart. Top each one with a spoonful of parmesan cheese. Bake for 23-28 minutes, flipping halfway. They should be crisp. 
3. Make the dressing: Add all dressing ingredients (olive oil, lemon juice, lemon zest, capers, garlic, maple syrup, mustard, salt, oregano, pepper, parmesan cheese, water) to a bowl and mix to combine. 
4. Make the salad: Add all salad ingredients (cannellini beans, roasted red peppers, parsley, mixed greens, English cucumber) to a large bowl and toss. Add the dressing and toss again. 
5. Plate the salad, then top with the crispy artichokes, additional parmesan, lemon zest and honey.