Orzo With Crab And Artichoke
Serves: 4
Jailyn Upton
1 January 1970
Based on User reviews:
54
Spice
37
Sweetness
48
Sourness
42
mins
Prep time (avg)
5.3
Difficulty
Ingredients:
3 tbsps
White Wine Vinegar2 cloves
Garlic1 tsp
Dijon Mustard2 large
Basil Leaves1 tsp
Oregano (dried)3 tbsps
Extra-Virgin Olive Oil450 g
Orzo1360 g
Jumbo Lump Crabmeat1 cup
Chives (minced)2 tbsps
Parsley (chopped flat-leaf)Directions:
1
Bring a large pot of water to a boil
2
Coarsely chop all but 4 artichoke hearts; set aside hearts
3
Place remaining hearts in a blender
4
Add vinegar, shallot, garlic, mustard, basil and oregano; season with salt and pepper
5
Turn on blender and slowly add oil until dressing is emulsified; set aside
6
Add orzo to boiling water and cook until al dente, about 8 minutes
7
Drain pasta and then rinse under cold water
8
Drain again and transfer to a bowl; add crabmeat, cherry tomatoes, sun-dried tomatoes, chives, parsley, reserved artichoke and dressing; toss
9
Divide among 4 plates
10
Leftovers are also delicious chilled
11
Bring a large pot of water to a boil
12
Coarsely chop all but 4 artichoke hearts; set aside hearts
13
Place remaining hearts in a blender
14
Add vinegar, shallot, garlic, mustard, basil and oregano; season with salt and pepper
15
Turn on blender and slowly add oil until dressing is emulsified; set aside
16
Add orzo to boiling water and cook until al dente, about 8 minutes
17
Drain pasta and then rinse under cold water
18
Drain again and transfer to a bowl; add crabmeat, cherry tomatoes, sun-dried tomatoes, chives, parsley, reserved artichoke and dressing; toss
19
Divide among 4 plates
20
Leftovers are also delicious chilled