Rating: 5 stars
4917 Ratings
  • 5 star values: 4917
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
  • 4,917 Ratings

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

Best New Chefs 2008: Michael Psilakis
Michael Psilakis
May 2006

Gallery

Recipe Summary test

total:
25 mins
Yield:
4 to 6
Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

    Advertisement
  • 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.

Advertisement