Marinated-artichoke lovers will adore this unusual take on cold pasta salad. Pureed artichokes flavor the tangy vinaigrette; chopped ones get tossed with the orzo and crab.
More Recipes From Michael Psilakis
1 pound orzo
One 6-ounce jar marinated artichoke-heart quarters, drained, 4 reserved and
the rest coarsely chopped
2 garlic cloves
1 shallot, chopped
1 teaspoon Dijon mustard
1 teaspoon dried Greek oregano
2 large basil leaves
1/2 cup white wine vinegar
3/4 cup extra-virgin olive oil
Salt and freshly ground pepper
10 oil-packed sun-dried tomato halves, drained and sliced into 1/4-inch
5 scallions, thinly sliced crosswise
1 pound jumbo lump crabmeat, picked over
2 tablespoons chopped flat-leaf parsley
How to Make It
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.
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.
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.
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