Thursday, June 14, 2007

Easy summer dinner

Here is a recipe Joe and I make quite often. It's a great side dish, or it can be a main dish for lunch. It's very good cold the next day. Enjoy!


1 1/2 cups orzo (10 oz)
3 tablespoons pine nuts
1 (14-oz) can whole artichoke hearts (not marinated)
1/4 cup extra-virgin olive oil
2 tablespoons red-wine vinegar
3/4 teaspoon salt
1/2 teaspoon black pepper
1/2 cup finely chopped fresh flat-leaf parsley
1 teaspoon finely grated fresh lemon zest

Cook orzo in a 4- to 5-quart pot of boiling salted water until al dente. Drain in a colander.

While orzo cooks, lightly toast pine nuts in a dry small skillet over moderate heat, stirring, until pale golden, about 2 minutes. Remove from heat and 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.

Disclaimer: This recipe is not my own. Find it and other deliciousness on


JD Bauer said...

Oh DEE-licious. Should I try it on Rub My Chicken? I'll call it Heather and Joe's Orzofest!

JD Bauer said...

Epicurious Epischmurious. You think I don't steal???? I make it all my own. Improv baby, improv!

heather said...

LOL! I know, but I make it just how they say, but without the parsley, and I leave the pine nuts whole. :)