Fried Artichoke, Kale + Asparagus Salad with Pickled Celery + Creamy Parmesan Dressing

For the Pickled Celery

• 1 cup white distilled vinegar
• 1 teaspoon salt
• 1 teaspoon sugar
• 4 celery thinly sliced on a bias, stalks

For the Asparagus

• ½ bunch asparagus tough ends removed
• 2 tablespoons olive oil
• salt
• black pepper

For the Dressing

• ½ cup mayonnaise
• 1 lemon zested and juiced
• 1 garlic finely minced (I grated it on the same microplane I used to zest the lemon, large clove
• 1 chives minced, about 1 heaping tablespoon, small bunch
• ½ cup Parmesan Cheese such as Parmigiano Reggiano or Grana Padano, grated, good quality
• salt to taste
• black pepper to taste

For the Artichokes

• 12 ounce artichoke hearts defrosted (I used Trader Joe's brand, frozen, 1 bag
• olive oil for frying
• salt

Assembly

• 1 bunch kale any variety, tough stems removed and roughly chopped*
• 1 teaspoon olive oil
• pinch salt to taste
• pinch black pepper to taste