Orzo And Artichoke Salad

1. 1

   In a kettle of boiling salted water cook the orzo for 7 to 8 minutes or until it is just al dente, drain it in a sieve, and refresh it under cold water. Drain the orzo well and in a bowl toss it with 1/4 cup of the oil. In a small saucepan simmer the artichokes in the broth for 6 to 7 miutes, or until they are just tender, drain them well, and add them to the orzo.

2. 2

   In a small bowl whisk togethr the egg yolk, the vinegar, the mustard, and salt and pepper to taste, add the remaining 1/2 cup oil in a stream, whisking, and whisk the dressing until it is emulsified. Whisk in the mince basil and pour the dressing over the orzo ixture. Add the prosciutto, the Parmesan, the lemon juice, the parsley, the scallions, and salt and pepper to taste, toss the sald and garnish it with basil leaves. Serve room temperature or chilled.

* Per serving · 4 servings · Values may vary.

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