Walnut Crusted Artichokes

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.

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

Position oven rack in the middle and set oven to broil on high. Add artichoke hearts, 1 tbsp olive oil, and a pinch of salt and pepper to a baking sheet and toss. Broil until artichoke heart edges are crispy, 4 to 8 minutes. TIP: All broilers are different. Watch carefully to ensure food doesn’t burn.

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.

Remove the baking sheet from the oven, move roasted artichoke hearts to one side of the baking sheet, and top with walnut mixture. Add zucchini 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 zucchini is browned in places, 4 to 6 minutes.

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