Each recipe on our site is part of a meal, which, in turn, is part of a new set of seasonally-themed breakfasts, lunches, and dinners, released each week. As a member (free), you have access to each week’s 8+ meals and their corresponding recipes.
Learn more by hovering over each or read more info on the Sign Up page.
Get more recipes like this one. Sign up today at www.Lillys-Table.com!
Prep
Difficulty
Easy
Time
Estimate
45 mins
Bring the lentils up to a simmer and cook until tender. Half and prepare the artichokes and boil in a separate pot. Prepare the remaining ingredients for the lentil dish. Once the artichokes are cool enough to handle, rub with oil and grill. Toss the lentils with the final ingredients. Serve warm or room temperature. Whip up the Garlic Scape Tahini Sauce.
Slightly sweet with lots of toasty crunch from the almonds. Add bits of fresh vegetables or herbs that you have available to make this salad even bigger and more substantial. Any lentils can work for this but we used French lentils.
Any size artichoke will do, from jumbo to itty-bitty baby artichokes. The cooking times will vary, when you boil them and when you grill them, but adjust as needed with the size artichoke you have available. To test them just poke the stem with a knife.
Garlic scapes or snakes are the curling tops of the garlic that provide a bright green garlic flavor. A blender is ideal for this recipe, however, mincing up garlic scapes and whisking in the remaining liquid ingredients will work, too.
