2 tablespoons extra-virgin olive oil, plus more for brushing
1 cup marinated artichoke hearts, drained (6 ounces)
1 cup orzo
1 large ripe tomato, diced
1/4 pound feta cheese, crumbled
Salt and freshly ground pepper
How to Make It
Light a grill. Bring a medium saucepan of water to a boil. In a medium bowl, mix the lamb and sausage with 3 tablespoons of the pesto. Form the mixture into eight 3-inch patties and brush with oil. Thread the artichoke hearts onto skewers. Grill the patties and artichokes over high heat until the meat is cooked through and the artichokes are lightly charred, about 8 minutes.
Meanwhile, salt the boiling water. Add the orzo and cook until al dente. Drain the orzo and transfer it to a bowl. Add the tomato, feta and the remaining 3 tablespoons of pesto. Remove the artichokes from the skewers and add them to the orzo. Crumble the patties into the orzo and add the 2 tablespoons of olive oil. Season with salt and pepper, toss well and serve.
Strawberryscented rosé from Spain.
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