| 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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