Walnut Crusted Artichokes
with Dijon Lentils & Broccolini
- ¾ cup French green lentils
- ¼ cup walnuts
- 1 tsp dried parsley
- 3 tbsp Follow Your Heart® Soy-Free Vegenaise®
- ¼ tsp red chile flakes
- 1 shallot
- 6 oz broccolini
- 4 oz roasted red peppers
- 13.75 oz artichoke hearts
- 1 tbsp Champagne vinegar
- 1 tsp Dijon mustard
- 1 lemon
- 3 tbsp olive oil*
- Salt and pepper*
- *Not included
- For full ingredient list, see Nutrition
- Zester or microplane
- Baking sheet
- Medium saucepan
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.
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.
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.
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.
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.
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!