Baked Orzo With Artichokes and Peas Recipe

Name: Baked Orzo With Artichokes and Peas
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 recipe olive oil bechamel; Juice of 1 lemon; 4 small globe artichokes or 2 large globe artichokes; 2 tablespoons extra virgin olive oil; 2 large garlic cloves, minced, or 1 small bulb of green garlic, minced; 3/4 pound orzo (about 1 2/3 cups); 3/4 cup shelled fresh peas (about 1 pound in the shells); 2 tablespoons finely chopped parsley; 2 tablespoons finely chopped dill; 2 ounces Parmesan, grated (1/2 cup)

Servings: persons

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

462

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1 recipe olive oil bechamel, Juice of 1 lemon, 4 small globe artichokes or 2 large globe artichokes, 2 tablespoons extra virgin olive oil, and more.

Yes, Baked Orzo With Artichokes and Peas falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Baked Orzo With Artichokes and Peas

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions