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Orzo with Artichokes and Pine Nuts

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Orzo with Artichokes and Pine Nuts

Orzo with Artichokes and Pine Nuts

amanda

Equipment

  • - Orzo Pasta

  • - Artichoke Hearts

  • - Unsalted Pine Nuts

  • - Extra Virgin Olive Oil

  • - Garlic

  • - White Wine (Optional)

  • - Red Pepper Flakes (Optional)

  • - Extra Virgin Olive Oil Spray Bottle

  • - Cooking Pot

  • - Colander

Ingredients

  • 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

Instructions

1

Instruction 1

Cook orzo in a 4- to 5-quart pot of boiling salted water until al dente. Drain in a colander.
2

Instruction 2

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.
3

Instruction 3

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.
4

Instruction 4

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.
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