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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
SERVINGS
2 4
PREP & COOK TIME
45 min
CALORIES
630
FAT
23g
CARBOHYDRATES
82g
PROTEIN
29g

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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)
Tools: Medium saucepan, Baking sheet, Zester or microplane
SERVINGS
2 4
PREP & COOK TIME
45 min
CALORIES
630
FAT
23g
CARBOHYDRATES
82g
PROTEIN
29g

View Full Nutrition Label


Get Recipes Delivered

INSTRUCTIONS

1
Cook the lentils

Rinse and sort the French green lentils. Add 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” means to look for and discard any naturally occurring debris or stones.

2
Prepare the produce

Finely chop walnuts. Add chopped walnuts, parsley, Vegenaise, and a pinch of salt and pepper to a small bowl, and stir to combine. 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. 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 minced shallot, chopped red pepper, 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 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 the 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 halve the lemon, 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. Dig in!

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