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1
Trim the stems off the artichokes.
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2
Cook the artichokes, covered, in boiling salted water until tender -about 30 minutes, or until a wooden skewer will pierce through an artichoke to the bottom of the pot and come away easily, without lifting the artichoke.
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3
Drain and cool slightly.
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4
Using a sharp, thin paring knife, cut out the base of each artichoke, removing both the choke and the heart, producing a round piece about 2 to 2 1/2 inches in diameter.
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5
Scrape out the choke with a spoon.
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6
Cut the heart into 1/4-inch slices and reserve.
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7
Using a sharp, heavy knife, carefully cut the remaining upper portion of the artichokes in half vertically and arrange the halves around the edge of a large, deep platter, with their insides facing up and their bases toward the center of the platter.
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8
Put the olive oil and garlic cloves into a large skillet and simmer over low heat until the garlic turns a pale gold, about 5 minutes.
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9
Add the sun-dried tomatoes, vinegars, sugar, salt and pepper and simmer 2 minutes, mixing well.
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10
Add the artichoke heart slices, mix and simmer 2 minutes more.
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11
Carry the skillet to the serving platter and, using a teaspoon, spoon a bit of the liquid in the skillet into the cup formed by the inside of each artichoke, leaving behind about half of the liquid in the skillet.
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12
Add the cooked orzo to the skillet, stirring to mix the orzo with the rest of the ingredients.
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13
Check the seasoning for salt and for vinegar.
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14
Carefully pile the mixed orzo in the center of the platter.
