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Walnut Crusted Artichokes with Dijon Lentils & Broccolini
2 or 4 Serving Dinner

Walnut Crusted Artichokes

with Dijon Lentils & Broccolini

Tags: Gluten-Free High-Protein Soy-Free Chef's Choice
SERVINGS
PREP & COOK TIME
35 min
CALORIES
640
FAT
23g
CARBOHYDRATES
83g
PROTEIN
29g

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INGREDIENTS

  1. ¾ cup French green lentils, rinsed and sorted
  2. ¼ cup walnuts, finely chopped
  3. ½ oz fresh parsley
  4. 3 tbsp vegan mayo
  5. 13.75 oz artichoke hearts, drained and patted dry
  6. 4 oz roasted red peppers, drained and finely chopped
  7. 1 shallot, peeled and minced
  8. 1 tbsp Champagne vinegar
  9. 1 tsp Dijon mustard
  10. 6 oz broccolini, ends trimmed
  11. 1 lemon, zested and cut into wedges
  12. 3 tbsp olive oil*
  13. Salt and pepper*
  14. *Not included
  15. For full ingredient list, see Nutrition.
Allergens: tree nut (walnut)
Tools: Microplane®, Baking sheet, Medium saucepan
SERVINGS
PREP & COOK TIME
35 min
CALORIES
640
FAT
23g
CARBOHYDRATES
83g
PROTEIN
29g

Get Recipes Delivered

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. TIP: To “sort” the lentils (as noted in the ingredients list) means to look for and discard any naturally occurring debris or stones.

2
Prepare the walnut mixture

Add walnuts, parsley, mayo, and a pinch of salt and pepper to a small bowl and stir to combine.

3
Broil the artichokes

Position oven rack in the middle and set the oven to broil on low. Add artichoke hearts, 1 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.

4
Finish the lentils

Add roasted red peppers, shallot, Champagne vinegar, Dijon mustard, and 2 tbsp olive oil to the cooked lentils. Stir the Dijon lentils and sprinkle with salt and pepper.

5
Crust the artichokes

Remove the baking sheet from the oven, move roasted artichoke hearts to one side of baking sheet, and top with walnut mixture. Add broccolini to the other side of the baking sheet, toss in the residual oil, and sprinkle with salt and pepper. Return baking sheet to oven and broil until walnut crust is toasted and broccolini is browned in places, 3 to 5 minutes.

6
Serve

Sprinkle lemon zest on the roasted artichokes and broccolini. Divide Dijon lentils and broccolini between plates. Top with walnut crusted artichokes. Serve with lemon wedges. Dig in!

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