Orzo with Artichokes and Pine Nuts

Ingredients for Orzo with Artichokes and Pine Nuts

• 230g orzo (275g)

• 3 tablespoons pine nuts

• 1 (400g) can whole artichoke hearts (not marinated)

• 60ml extra-virgin olive oil

• 2 tablespoons red-wine vinegar

• 3/4 teaspoons salt

• 1/2 teaspoons black pepper

• 1/2 cup finely chopped fresh flat-leaf parsley

• 1 teaspoon finely grated fresh lemon zest

How to make Orzo with Artichokes and Pine Nuts

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

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.

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.

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.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.