| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Italian | Italian, Pasta, Salads | 4 | Servings |
INGREDIENTS
| 3/4 | c | Orzo |
| 3 | tb | Olive oil |
| 1/4 | c | Chicken broth — canned or |
| Fresh | ||
| 1/2 | pk | Frozen artichoke hearts (9 oz pkg.) — thawed and |
| 1 | tb | White wine vinegar |
| 1 | tb | Fresh lemon juice |
| 2 | ts | Dijon mustard |
| 2 | tb | Fresh basil — minced |
INSTRUCTIONS
2 green onions - finely chopped 1/3 c prosciutto -- sliced, chopped 1/3 c fresh parmesan (about 1 oz.) : -grated 2 T fresh parsley -- chopped Cook orzo in large saucepan of boiling salted water until aldente. Drain. Rinse under cold water and drain again. Transfer orzo to large bowl. Add 1 tablespoon olive oil and toss to combine. Bring chicken broth to simmer in heavy medium saucepan. Add artichokes and simmer 3 minutes. Drain. Mix artichokes into orzo. Whisk vinegar, lemon juice and mustard in small bowl. Whisk in remaining 2 tablespoons oil. Stir in basil. Pour dressing over orzo. Add all remain ing ingredients and toss well. Season to taste with salt and pepper. Cover and refrigerate. (Can be prepared 1 day ahead.) Serve chilled. Recipe By : Bon App=E9tit, October 1993, Pg.14/Pine Tavern Restaurant From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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