Orzo and artichoke salad with prosciutto

Yield: 4 Servings

Measure Ingredient
¾ cup Orzo
3 tablespoons Olive oil
¼ cup Chicken broth -- canned or
\N \N Fresh
½ pack Frozen artichoke hearts (9 oz pkg.) -- thawed and
1 tablespoon White wine vinegar
1 tablespoon Fresh lemon juice
2 teaspoons Dijon mustard
2 tablespoons Fresh basil -- minced

2 green onions - finely chopped ⅓ c prosciutto -- sliced, chopped ⅓ c fresh parmesan (about 1 oz.) : -grated

2 T fresh parsley -- chopped

Cook orzo in large saucepan of boiling salted water until aldente. Drain.

Rinse under cold water and drain again. Transfer orzo to large bowl. Add 1 tablespoon olive oil and toss to combine.

Bring chicken broth to simmer in heavy medium saucepan. Add artichokes and simmer 3 minutes. Drain. Mix artichokes into orzo.

Whisk vinegar, lemon juice and mustard in small bowl. Whisk in remaining 2 tablespoons oil. Stir in basil. Pour dressing over orzo. Add all remain ing ingredients and toss well. Season to taste with salt and pepper. Cover and refrigerate. (Can be prepared 1 day ahead.) Serve chilled.

Recipe By : Bon App=E9tit, October 1993, Pg⅐/Pine Tavern Restaurant From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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