Artichoke Croquettes with Lemon Cream Sauce, Lime Chile Sauce, and Braised Black Lentils Serving Size - 4 Prepared By - Janine & Terry Recipe Rating
			LEMON CREAM SAUCE: 2 tablespoons unsalted butter 1/4 cup minced shallot 1 clove garlic, minced 1 cup white wine 2 cups heavy cream 1 tablespoon grated lemon zest 2 tablespoons freshly squeezed lemon juice 1/2 cup finely grated Parmesan cheese Salt and freshly ground pepper BRAISED BLACK LENTILS: 1 tablespoon olive oil 2 cloves garlic, minced 1 shallot or small red onion, minced 1 cup black (Beluga) lentils 1 bay leaf 1 tablespoon fresh thyme leaves 4 cups water 1/4 teaspoon salt 1/4 teaspoon freshly ground pepper ARTICHOKE CROQUETTES: 1 (14-ounce) can artichoke hearts, rinsed, drained, and chopped 1/2 cup Vegan Mayonnaise 2 cups panko 1/4 cup finely diced celery 1/4 cup finely diced onion 1/2 cup finely diced red bell pepper 1 tablespoon capers, rinsed, drained, and chopped 1 tablespoon chopped fresh cilantro 1/4 cup chopped scallions, white and green parts 1/8 teaspoon cayenne pepper 1/2 teaspoon chili powder 1/2 teaspoon salt Vegetable oil for panfrying croquettes
			LEMON CREAM SAUCE: SAUTE THE SHALLOT AND GARLIC. Heat the butter in a medium saucepan over medium heat until foamy. Add the shallot and garlic and cook until translucent, 5 to 7minutes. Add the liquids. Add the wine and cook at a low boil until reduced by half, about 15 minutes. Add the cream and cook at a low boil until reduced by about one-third and the sauce thickly coats the back of a spoon, about 15 minutes. (You should haveabout 1 2/3 cups sauce after this second reduction.) Bleand the lemon and parmesan cheese. Pour the hot sauce into a blender and add the lemon zest and juice. With the blender running at medium speed, add the cheese 2 tablespoons at a time, and blend until it's completely incorporated. Pour the sauce through a mesh strainer back into the saucepan, and add salt and pepperto taste. Keep it warm over low heat until readyto serve. If you're not serving the sauce right away, refrigerate it. Later, reheat gently over medium-low heat just until hot. BRAISED BLACK LENTILS: Heat the olive oil in a medium saucepan over medium heat. Add the garlic and shallot, and cook, stirring constantly, until the shallot is translucent, 5 to 7 minutes. Add the lentils, bay leaf, and thyme, and give the lentils a stir to coat them with the oil. Cover with the water, turn up the heat, and bring the pot to a boil. Lower the heat, cover, and simmer the lentils until tender, 20 to 25 minutes. Drain off the remaining liquid, discard the bay leaf and add the salt and pepper. Keep the lentils warm until ready to use. ARTICHOKE CROQUETTES: Combine all the ingredients in a bowl except the 1 cup of panko you've reserved for breading the croquettes and the oil. Mix well. Refrigerate for at least an hour. Using 2 tablespoons of the mixture, shape it into balls. Gently flatten each ball with your fingertips into a patty about 1 1/2 inches in diameter. Smooth out the jagged edges so they don't break off when you cook them. Put the remaining 1 cup panko in a shallow bowl. Completely coat all the croquettes with panko, and lay them on an un greased baking sheet until you're ready to fry them. Heat 2 tablespoons oil in a large nonstick skillet over medium-high heat. (If you don't have a nonstick pan, any heavy skillet works well.) When the oil is hot, put several patties in the pan, leaving enough room to flip them easily. Cook on each side until browned and heated through, 3 to 4 minutes per side. Between batches wipe out the pan to remove any burned bits, and use additional 2 tablespoons oil per batch. Keep the croquettes warm in a 200-degree oven until you're ready to serve them.