Walnut Crusted Artichokes
with Dijon Lentils & Broccolini
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- 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 (6 tbsp) olive oil*
- Salt and pepper*
- *Not included
- For full ingredient list, see Nutrition
- Directions for 4 servings indicated in parentheses
Rinse and sort the French green lentils. Add lentils, 2 cups (4 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. TIP: To “sort” means to look for and discard any naturally occurring debris or stones.
Finely chop walnuts. Add chopped walnuts, parsley, Vegenaise, and a pinch of salt and pepper to a small bowl. Peel and mince the shallot(s). 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. Add artichoke hearts, 1 tbsp (2 tbsp) vegetable oil, and a pinch of salt and pepper to a baking sheet, and toss. Broil until artichoke heart 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 (4 tbsp) olive oil to the cooked lentils. Stir Dijon lentils, and sprinkle with salt and pepper.
Move roasted artichoke hearts 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 halve the lemon(s), and cut into wedges. Top roasted artichokes and broccolini with lemon zest. Divide Dijon lentils and broccolini between plates. Top with walnut crusted artichokes. Serve with lemon wedges. Tuck in!