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