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®
- ½ tsp red chile flakes
- 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 (6 tbsp) olive oil*
- Salt and pepper*
- *Not included
- For full ingredient list, see Nutrition
- Directions for 4 servings indicated in parentheses
- Small saucepan
- Baking sheet
- Zester or microplane
Add the French green 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 tender, 18 to 20 minutes. Drain any remaining water and add lentils to a medium bowl.
Finely chop the parsley leaves and walnuts. Combine chopped parsley, chopped walnuts, Vegenaise, as much of the chile flakes as you’d like, and a pinch of salt and pepper in a medium bowl. Drain the artichoke hearts.
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 artichoke hearts to a baking sheet, arrange 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 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 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 crisped 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(s) 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. Serve with lemon wedges. Bon appétit!