1400 700 vegan walnutcrustedartichokeswithdijonlentilsandbroccolini horizontal

Walnut Crusted Artichokes

with Dijon Lentils & Broccolini

dinner

American Seasonal Menu Spring Recipes Winter Recipes Gluten-Free High-Protein Soy-Free Dinner <600 Calories
SERVINGS
2 4
PREP & COOK TIME
35 min
CALORIES
470
FAT
22g
CARBOHYDRATES
47g
PROTEIN
21g

MAIN INGREDIENTS

  1. ¾ cup French green lentils
  2. ¼ cup walnuts
  3. 1 tsp dried parsley
  4. 3 tbsp Follow Your Heart® Soy-Free Vegenaise®
  5. ¼ tsp red chile flakes
  6. 1 shallot
  7. 6 oz broccolini
  8. 4 oz roasted red peppers
  9. 13.75 oz artichoke hearts
  10. 1 tbsp Champagne vinegar
  11. 1 tsp Dijon mustard
  12. 1 lemon
  13. 3 tbsp olive oil*
  14. Salt and pepper*
  15. *Not included
  16. For full ingredient list, see Nutrition
Allergens: tree nut
Nutrition

TOOLS

  • Zester or microplane
  • Baking sheet
  • Medium saucepan

INSTRUCTIONS

1
Cook the lentils

Add the French green lentils, 2 cups water, and a pinch of salt to a medium saucepan over high heat. Bring to a boil, reduce heat to low, and simmer until lentils are tender, 18 to 20 minutes. Drain any remaining water and add lentils to a medium bowl.

2
Make the walnut crust

Finely chop the walnuts. Add chopped walnuts, dried parsley, Vegenaise, as much of the chile flakes as you’d like, and a pinch of salt and pepper to a small bowl. Peel and mince the shallot. Trim 1 inch off the bottom of the broccolini stems. Drain and finely chop the red peppers.

3
Broil the artichokes

Position a rack in the middle of the oven and set oven to broil on low. Drain artichoke hearts and pat dry with a kitchen towel. Place artichoke hearts on a baking sheet, and toss with 1 tbsp vegetable oil and a pinch of salt and pepper. Broil until crispy on the edges, 4 to 6 minutes.

4
Finish the lentils

Add the minced shallot, chopped red peppers, Champagne vinegar, Dijon mustard, and 2 tbsp olive oil to the cooked lentils. Stir to combine, and sprinkle Dijon lentils with salt and pepper.

5
Crust the artichokes

Move broiled artichokes to one side of the baking sheet and top with the walnut mixture. Add broccolini to the other side of the baking sheet, toss in residual oil, and sprinkle with salt and pepper. Broil until walnut crust is toasted and broccolini is browned in places, 3 to 5 minutes.

6
Serve

Zest the lemon and cut into wedges. Top broiled artichokes and broiled broccolini with lemon zest. Divide Dijon lentils and broccolini between plates. Top with walnut crusted artichokes. Serve with lemon wedges. Bon appétit!