Walnut Crusted Artichokes
with Dijon Lentils & Green Beans
- ¾ cup French green lentils
- ½ oz fresh parsley
- ¼ cup walnuts
- 3 tbsp Follow Your Heart® Soy-Free Vegenaise®
- 13.75 oz artichoke hearts
- 1 shallot
- 6 oz green beans
- 4 oz roasted red peppers
- 1 tbsp Champagne vinegar
- 1 tsp Dijon mustard
- 1 lemon
- 3 tbsp olive oil*
- Salt and pepper*
- *Not included
- For full ingredient list, see Nutrition
- Zester or microplane
- Baking sheet
- Small saucepan
Add the 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 tender, 18 to 20 minutes. Drain any remaining water and add lentils to a medium bowl.
Finely chop the parsley leaves and walnuts. Add chopped parsley, chopped walnuts, Vegenaise and a pinch of salt and pepper to a medium bowl, and stir. Drain the artichoke hearts.
Peel and mince 1 tbsp shallot. Trim the green beans. Drain and finely chop the roasted red peppers.
Set the oven to broil on low. Place artichoke hearts on a baking sheet and toss with 1 tbsp olive oil and a pinch of salt and pepper. Arrange cut-side up and broil until browned on the edges, 6 to 8 minutes. Add minced shallot, chopped red pepper, Champagne vinegar, Dijon mustard, and 2 tbsp olive oil to the lentils. Taste, and add salt as necessary. TIP: All broilers are different. Watch carefully to ensure the artichoke hearts don’t burn.
Move the crisped artichoke hearts to one side of the baking sheet. Add green beans to the other side, toss in the residual oil, and sprinkle with salt and pepper. Top the browned artichoke hearts with the walnut mixture. Broil until green beans are tender and walnut topping is lightly browned, 3 to 4 minutes.
Zest the lemon and cut into wedges. Sprinkle lemon zest over broiled artichoke hearts and green beans. Divide the Dijon lentils and green beans between bowls. Top with walnut crusted artichokes and serve with lemon wedges. Bon appétit!