Orzo With Artichokes And Pine Nuts

1. 1

   Cook orzo in a 4- to 5-quart pot of boiling

2. 2

   until al dente. Drain in a colander.

3. 3

   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.

4. 4

   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.

5. 5

   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.

* Per serving · 4 servings · Values may vary.

No additional tips available.