Lemon Artichoke Orzo with Pine Nuts

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Tinsley was reading through an old Everyday with Rachel Ray magazine and came across an interesting Lemon Artichoke Risotto. This mouth watering recipe inspired us to come up with this orzo salad. We mimicked the flavors by toasting the orzo and pine nuts. The zesty flavors of the lemon and grassy notes of the parsley pared perfectly with the earthy tones of the artichoke. Even Jason, who normally refuses to eat artichokes (sign, men!), enjoyed this salad. It’s perfect for a quick office lunch and it’s also very fragrant. Be careful when you heat it up – everyone in your office will smell it and want a bite. We suggest serving this orzo with our Chicken Bruschetta.

Ingredients:Lemon Artichoke Orzo with Pine Nuts

  • 2 cups orzo pasta
  • 1 1/4 cups drained, chopped, canned artichoke hearts
  • 1 lemon, zested and juiced
  • 1/4 onion, finely chopped
  • salt and pepper
  • 1/3 cup chopped flat-leaf parsley
  • 1/3 pine nuts, toasted


Cook orzo as directed on package with onion. Strain orzo and pour lemon juice over the hot pasta. Toss with a drizzle of olive oil. Add in parsley, lemon zest, and pine nuts. Season with salt and pepper, toss together.

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