• Fast
• Healthy

Ingredients

1. 1 pound orzo
2. One 6-ounce jar marinated artichoke-heart quarters, drained, 4 reserved and the rest coarsely chopped
3. 2 garlic cloves
4. 1 shallot, chopped
5. 1 teaspoon Dijon mustard
6. 1 teaspoon dried Greek oregano
7. 2 large basil leaves
8. 1/2 cup white wine vinegar
9. 3/4 cup extra-virgin olive oil
10. Salt and freshly ground pepper
11. 10 oil-packed sun-dried tomato halves, drained and sliced into 1/4-inch strips
12. 5 scallions, thinly sliced crosswise
13. 1 pound jumbo lump crabmeat, picked over
14. 2 tablespoons chopped flat-leaf parsley

Directions

1. In a pot of boiling salted water, cook the orzo until al dente. Drain and rinse under cold water, then drain; transfer to a bowl.
2. Meanwhile, in a blender, puree the 4 reserved artichoke quarters with the garlic, shallot, mustard, oregano, basil and vinegar. With the machine on, pour in the oil; season with salt and pepper.
3. Stir 1 cup of the vinaigrette into the orzo. Add the chopped artichokes, sun-dried tomatoes, scallions, crabmeat and parsley; season with salt and pepper. Spoon the orzo into shallow bowls and serve, passing the remaining vinaigrette at the table.