Orzo With Artichokes And Pine Nuts
Serves: 6
Darlene Legros
1 January 1970
Based on User reviews:
49
Spice
56
Sweetness
51
Sourness
42
mins
Prep time (avg)
5.2
Difficulty
Ingredients:
1.5 cups
Orzo (10 oz)3 tbsps
Pine Nut1 cup
Extra-Virgin Olive Oil2 tbsps
Wine Vinegar (red-)3 tsp
Salt1 tsp
Black PepperDirections:
1
Cook orzo in a 4- to 5-quart pot of boiling salted water until al dente
2
Drain in a colander
3
While orzo cooks, lightly toast pine nuts in a dry small skillet over moderate heat, stirring, until pale golden, about 2 minutes
4
Remove from heat and cool 1 minute, then coarsely chop
5
Drain artichoke hearts in a large sieve and rinse well
6
Pull off leaves from bases of hearts and quarter bases
7
Rinse leaves and bases well, then drain thoroughly
8
Stir together oil, vinegar, salt, and pepper in a large bowl
9
Add orzo, pine nuts, artichokes (leaves and bases), parsley, and zest and toss to combine
10
Cook orzo in a 4- to 5-quart pot of boiling salted water until al dente
11
Drain in a colander
12
While orzo cooks, lightly toast pine nuts in a dry small skillet over moderate heat, stirring, until pale golden, about 2 minutes
13
Remove from heat and cool 1 minute, then coarsely chop
14
Drain artichoke hearts in a large sieve and rinse well
15
Pull off leaves from bases of hearts and quarter bases
16
Rinse leaves and bases well, then drain thoroughly
17
Stir together oil, vinegar, salt, and pepper in a large bowl
18
Add orzo, pine nuts, artichokes (leaves and bases), parsley, and zest and toss to combine