ORZO WITH ARTICHOKES AND PINE NUTS (for four)
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
- Cook orzo in a 4 to 5 quart pot of boiling salted water until al dente (usually about 8 minutes). Drain in a colander.
- 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.
- 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.
- 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: Pan-grilled jumbo shrimp with lemon and oregano