Walnut-Crusted Artichokes with Dijon Lentils and Green Beans

Walnut-Crusted Artichokes

with Dijon Lentils and Green Beans

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dinner

Artichokes are best paired with creamy notes, and this walnut crust does the job. It will bubble on top, crisping in the the oven while you finish up the warm lentil salad. Roasted green beans are another highlight, and a simple side dish you can add to your repertoire.

Winter Recipes Fall Recipes High-Protein Gluten-Free Beans/Legumes Nuts Grain Bowl Dinner French
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SERVINGS
2
PREP & COOK TIME
35 min
CALORIES
740
FAT
46g
CARBOHYDRATES
68g
PROTEIN
24g

MAIN INGREDIENTS

  1. ¾ cup French lentils
  2. 6 artichoke hearts
  3. Fresh parsley
  4. ¼ cup walnuts
  5. 3 tbsp Follow Your Heart® Vegenaise®
  6. ¼ tsp red chile flakes
  7. 1 shallot
  8. 6 oz green beans
  9. 2 oz roasted red peppers
  10. 2 tsp champagne vinegar
  11. 1 packet Dijon mustard
  12. 1 lemon
  13. 3 tbsp olive oil*
  14. Salt and pepper*
  15. *Not included
Allergens: Tree Nuts, Soy

TOOLS

  • Small saucepan
  • Baking sheet

INSTRUCTIONS

1
Cook the lentils
Combine the French lentils, 2 cups water, and a pinch of salt in 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 and transfer lentils to a medium bowl.
2
Make the walnut crust
Rinse and dry the produce. Drain the artichokes and halve lengthwise. Finely chop the parsley leaves. Finely chop the walnuts. In a small bowl, combine the parsley, walnuts, Follow Your Heart® Vegenaise®, as much of the red chile flakes as you’d like, and a pinch of salt and pepper.
3
Prepare the vegetables
Set the oven to broil on low. Place the artichokes on a baking sheet cut-side up and toss with 1 tbsp olive oil and a pinch of salt and pepper. Broil until crispy on the edges, about 10 to 12 minutes. Peel and mince the shallot. Trim the green beans. Chop the roasted red peppers.
4
Finish the lentils
Once the lentils are cooked, add the minced shallot, roasted red peppers, champagne vinegar, Dijon mustard, and 2 tbsp olive oil. Season Dijon lentils with salt and pepper and stir to combine.
5
Add the green beans
Move the roasted artichokes to one side of the baking sheet. Spread the walnut crust over each of the artichokes. Add the green beans to the empty side of the baking sheet and toss only the green beans in any residual oil. Sprinkle with salt and pepper. Broil until green beans are just tender and walnut crust begins to brown, about 3 to 4 minutes.
6
Serve
Zest the lemon onto the finished artichokes and green beans. Cut the lemon into wedges. Divide the Dijon lentils and green beans between plates and top with the walnut-crusted artichokes. Serve with the lemon wedges.