Pasta, orzo with artichokes and pine nuts 1  Pasta, orzo with artichokes and pine nuts 2

1-1/2 cups orzo (10 ounces)

3 tablespoons pine nuts

one 15 ounce can whole artichoke hearts (not marinated)

¼ cup extra-virgin olive oil

2 tablespoons red wine vinegar

¾ teaspoon salt

½ teaspoon black pepper

½ cup finely chopped fresh flat-leaf parsley

1 teaspoon finely grated lemon zest

  1. Cook orzo in a 4 to 5 quart pot of boiling salted water until al dente (usually about 8 minutes). Drain in a colander.
  1. While orzo cooks, lightly toast pine nuts in a small dry skillet over moderate heat, stirring, until pale golden, about 2 minutes. Remove from heat and let cool 1 minute, then coarsely chop.
  1. Drain artichoke hearts in a large sieve and rinse well. Pull off leaves from bases of hearts and quarter bases.  Rinse leaves and bases well, then drain thoroughly.
  1. Stir together oil, vinegar, salt and pepper in a large bowl. Add orzo, pine nuts, artichokes (leaves and bases), parsley and zest and toss to combine.


from Gourmet Magazine, May, 2006


SERVE WITH        Greek style crown roast of lamb

                                            Pan grilled jumbo shrimp with lemon and oregano

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