Side Pannel
Orzo and Artichoke Salad with Prosciutto
Orzo and Artichoke Salad with Prosciutto
- Recipe Submitted by ADMIN on 09/26/2007
Category: Pasta, Salads, Italian
Ingredients List
- 3/4 c Orzo
- 3 tb Olive oil
- 1/4 c Chicken broth -- canned or
- Fresh
- 1/2 pk Frozen artichoke hearts (9
- -oz pkg.) -- thawed and
- 1 tb White wine vinegar
- 1 tb Fresh lemon juice
- 2 ts Dijon mustard
- 2 tb Fresh basil -- minced
Directions
2 green onions - finely chopped
1/3 c prosciutto sliced, chopped
1/3 c fresh parmesan (about 1 oz.)
: -grated
2 T fresh parsley chopped
Cook orzo in large saucepan of boiling salted water until aldente. Drain.
Rinse under cold water and drain again. Transfer orzo to large bowl. Add 1
tablespoon olive oil and toss to combine.
Bring chicken broth to simmer in heavy medium saucepan. Add artichokes and
simmer 3 minutes. Drain. Mix artichokes into orzo.
Whisk vinegar, lemon juice and mustard in small bowl. Whisk in remaining 2
tablespoons oil. Stir in basil. Pour dressing over orzo. Add all remain
ing ingredients and toss well. Season to taste with salt and pepper. Cover
and refrigerate. (Can be prepared 1 day ahead.) Serve chilled.
1/3 c prosciutto sliced, chopped
1/3 c fresh parmesan (about 1 oz.)
: -grated
2 T fresh parsley chopped
Cook orzo in large saucepan of boiling salted water until aldente. Drain.
Rinse under cold water and drain again. Transfer orzo to large bowl. Add 1
tablespoon olive oil and toss to combine.
Bring chicken broth to simmer in heavy medium saucepan. Add artichokes and
simmer 3 minutes. Drain. Mix artichokes into orzo.
Whisk vinegar, lemon juice and mustard in small bowl. Whisk in remaining 2
tablespoons oil. Stir in basil. Pour dressing over orzo. Add all remain
ing ingredients and toss well. Season to taste with salt and pepper. Cover
and refrigerate. (Can be prepared 1 day ahead.) Serve chilled.
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