Walnut Crusted Artichokes with Dijon Lentils & Broccolini

Walnut Crusted Artichokes

with Dijon Lentils & Broccolini

GET RECIPES DELIVERED
dinner

<600 Calories Dinner Nuts Hearty Vegetables Beans/Legumes Mediterranean Soy-Free High-Protein Gluten-Free Winter Recipes Spring Recipes Seasonal Menu
GET RECIPES DELIVERED
SERVINGS
2
PREP & COOK TIME
35 min
CALORIES
480
FAT
22g
CARBOHYDRATES
50g
PROTEIN
21g

MAIN INGREDIENTS

  1. ¾ cup French 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 nuts
Nutrition

TOOLS

  • Small saucepan
  • Baking sheet
  • Zester or microplane

INSTRUCTIONS

1
Cook the lentils
Add the French lentils, 2 cups water, and a pinch of salt to a small saucepan over high heat. Bring lentils to a boil, reduce heat to low, and simmer until tender, about 18 to 20 minutes. Drain any remaining water.
2
Make the walnut crust
Finely chop the walnuts. In a small bowl, combine the chopped walnuts, dried parsley, Vegenaise, as many red chile flakes as you’d like, and a pinch of salt and pepper. Peel and mince the shallot. Trim about an inch off the broccolini stems. Drain and finely chop the roasted red peppers.
3
Broil the artichokes
Set the oven to broil on low. Drain the artichoke hearts and pat dry. Transfer the artichoke hearts to a baking sheet and toss with 1 tbsp olive oil and a pinch of salt and pepper. Broil until crispy on the edges, about 4 to 6 minutes.
4
Finish the lentils
Add the minced shallot, chopped roasted red peppers, Champagne vinegar, Dijon mustard, and 2 tbsp olive oil to the cooked lentils. Season Dijon lentils with salt and pepper and stir to combine.
5
Broil the artichokes
Move the artichoke hearts to one side of the baking sheet. Add the broccolini to the other side, toss in residual oil, and sprinkle with salt and pepper. Top the artichokes with the walnut mixture. Broil until the broccolini is tender and walnut crust is lightly browned, about 3 to 4 minutes.
6
Serve
Zest the lemon and cut into wedges. Sprinkle the artichokes and broccolini with lemon zest. Divide the Dijon lentils and broccolini between plates. Top with walnut crusted artichokes. Serve with lemon wedges. Dig in!