Walnut Crusted Artichokes
with Dijon Lentils and Green Beans
- ¾ cup French green lentils
- ½ oz fresh parsley
- 13.75 oz artichoke hearts
- ¼ cup walnuts
- 3 tbsp Follow Your Heart® Soy-Free Vegenaise®
- ½ tsp red chile flakes
- 1 shallot
- 6 oz green beans
- 4 oz roasted red peppers
- 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
- Zester or microplane
- Baking sheet
- Small saucepan
Add the French lentils, 2 cups (4 cups) water, and a pinch of salt to a medium saucepan over high heat. Bring lentils to a boil, reduce heat to low, and simmer until tender, 18 to 20 minutes. Drain any remaining water and add lentils to a medium bowl.
Finely chop the parsley leaves and walnuts. In a medium bowl, combine the chopped parsley, chopped walnuts, Vegenaise, as much of the chile flakes as you’d like, and a pinch of salt and pepper. Drain the artichokes.
Peel and mince the shallot(s). Trim the green beans. Drain and finely chop the red peppers.
Set the oven to broil on low. Transfer artichokes to a baking sheet cut-side up and toss with 1 tbsp (2 tbsp) olive oil and a pinch of salt and pepper. Broil until crispy on the edges, 6 to 8 minutes. Add the minced shallot, chopped red peppers, Champagne vinegar, Dijon mustard, and 2 tbsp (4 tbsp) olive oil to the cooked lentils. Taste, and add salt as necessary.
Move the crisped artichokes to one side of the baking sheet. Add the green beans to the other side, toss in the residual oil, and sprinkle with salt and pepper. Top the crisped artichokes with the walnut mixture. Broil until green beans are tender and walnut topping is lightly browned, 3 to 4 minutes.
Zest the lemon(s) and cut into wedges. Sprinkle lemon zest over the broiled artichokes and green beans. Divide the Dijon lentils and green beans between bowls. Top with walnut crusted artichokes. Serve with lemon wedges. Bon appétit!