Preheat the oven to 450°F. Wash and dry the fresh produce. Line a sheet pan with foil. Cut off and discard the stem ends of the brussels sprouts; quarter lengthwise. Quarter and deseed the lemon(s). Place the quartered brussels sprouts on the sheet pan; season with salt, pepper, and as much of the red pepper flakes as you’d like, depending on how spicy you’d like the dish to be. Toss to coat; arrange in an even layer. Roast 12 to 14 minutes, or until browned and tender when pierced with a fork. Remove from the oven. Evenly top with the juice of 2 lemon wedges (or 4 wedges for 4 servings). Toss to coat.

Meanwhile, roughly chop the walnuts. Peel 1 clove of garlic (or 2 cloves for 4 servings); using a zester or the small side of a box grater, finely grate into a paste. Halve the artichokes lengthwise. In a large bowl, combine the mayonnaise, worcestershire sauce, the juice of the remaining lemon wedges, and half the parmesan; season with salt and pepper. Stir to combine.

In a medium nonstick pan (or large for 4 servings), heat a drizzle of olive oil on medium-high until hot. Add the breadcrumbs, chopped walnuts, and garlic paste; season with salt and pepper. Cook, stirring frequently, 2 to 3 minutes, or until toasted. Turn off the heat.

To the bowl of dressing, add the finished brussels sprouts and kale; toss to combine. Serve the salad topped with the halved artichokes, walnut breadcrumbs, and remaining parmesan. Enjoy!