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1
Make the bechamel and set aside.
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2
Prepare the artichokes.
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3
Fill a bowl with water and add the lemon juice.
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4
Cut away the stem and the top third of each artichoke, break off the leaves and trim them down to the bottoms, placing them in the water as you go along.
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5
Quarter them and slice large quarters about 1/4 inch thick.
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6
Save the leaves and steam them; serve them as a first course or a side dish.
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7
Drain the artichoke hearts and dry on a clean dish towel.
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8
Heat the oil over medium-high heat in a large, heavy skillet.
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9
Add the sliced artichoke hearts and cook, stirring, until lightly browned and tender, about 10 minutes.
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10
Season to taste with salt and pepper.
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11
Turn down the heat and add the garlic.
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12
Cook just until fragrant, about 30 seconds, and remove from the heat.
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13
Preheat the oven to 350 degrees.
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14
Oil a 2-quart baking dish.
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15
Bring a large pot of generously salted water to a boil and add the orzo.
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16
Cook 5 minutes, add the peas and continue to boil for another 4 minutes, until the orzo is just tender but still firm to the bite.
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17
Drain and transfer to a large bowl.
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18
Add the artichokes, herbs, bechamel and Parmesan and stir together until the sauce coats all of the other ingredients.
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19
Transfer to the prepared baking dish.
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20
Place in the oven and bake 30 minutes, until lightly colored on top.
