Makes 12 servings.


  • 2 C orzo
  • ¼ C olive oil
  • 2 garlic cloves, minced
  • 1 tsp. minces lemon zest
  • 10 oz. frozen artichoke hearts, thawed, pieces halved
  • 2 T. fresh lemon juice
  • Salt and freshly ground pepper, to taste


  1. Cook orzo in large pot of boiling salted water until al dente, about 12 minutes.
  2. Drain and refresh under cold running water, then set aside.
  3. Heat oil in large nonstick skillet over medium heat.
  4. Add garlic, lemon zest and artichoke hearts, when hot.
  5. Cook three minutes until tender, then stir in orzo and stir 2-3 minutes longer until heated through.

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