Walnut Crusted Artichokes

with Dijon Lentils & Broccolini

dinner

Walnuts Vegan Mayo Root Vegetables Parsley Nuts Lentils Lemon Fruit Broccolini Bell Pepper Beans/Legumes Mediterranean Seasonal Menu Spring Recipes Winter Recipes Gluten-Free High-Protein Soy-Free Dinner <600 Calories
SERVINGS
2 4
PREP & COOK TIME
35 min
CALORIES
510
FAT
22g
CARBOHYDRATES
55g
PROTEIN
23g

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. 1 shallot
  6. 6 oz broccolini
  7. 4 oz roasted red peppers
  8. 13.75 oz artichoke hearts
  9. 1 tbsp Champagne vinegar
  10. 1 tsp Dijon mustard
  11. 1 lemon
  12. 3 tbsp olive oil*
  13. Salt and pepper*
  14. *Not included
  15. For full ingredient list, see Nutrition
Allergens: tree nut (walnut)
Nutrition

TOOLS

  • Zester or microplane
  • Baking sheet
  • Medium saucepan

INSTRUCTIONS

1
Cook the lentils

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.

2
Make the walnut crust

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.

3
Broil the artichokes

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.

4
Finish the lentils

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.

5
Crust the artichokes

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.

6
Serve

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!