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®
- 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 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 cooked lentils to a medium bowl.
Finely chop the walnuts. Add chopped walnuts, parsley, Vegenaise, and a pinch of salt and pepper to a small bowl. Peel and mince the shallot. Trim 1 inch off the broccolini stems. Drain and finely chop the roasted red peppers.
Position oven rack in the middle and set oven to broil on low. Drain artichoke hearts and pat dry with a clean 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 edges are crispy, 4 to 6 minutes. TIP: All broilers are different. Watch carefully to ensure food doesn’t burn.
Add minced shallot, chopped red peppers, Champagne vinegar, Dijon mustard, and 2 tbsp olive oil to the cooked lentils. Stir Dijon lentils, and sprinkle with salt and pepper.
Move broiled artichokes to one side of the baking sheet and top with 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 and half the lemon, and cut into wedges. Top broiled artichokes and broccolini with lemon zest. Divide Dijon lentils and broccolini between plates. Top with walnut crusted artichokes. Serve with lemon wedges. Tuck in!