Description
A bright Mediterranean-inspired pasta dish featuring tender orzo, tangy artichokes, and a zesty lemon finish. Quick, easy, and perfect for busy weeknights.
Ingredients
1 cup orzo pasta
2 cups water or vegetable broth
2 tbsp olive oil
3 cloves garlic, minced
1 1/2 cups artichoke hearts, drained and chopped
1/2 cup chopped fresh parsley
Zest and juice of 1 lemon
1/4 tsp red pepper flakes (optional)
Salt and black pepper, to taste
1 Parmesan rind (optional for simmering)
Instructions
Bring water or broth to a boil. Cook orzo until al dente, then drain and set aside.
Heat olive oil in a large skillet. Sauté garlic and red pepper flakes until fragrant.
Add chopped artichokes, lemon zest, and Parmesan rind. Cook for 3–4 minutes.
Stir in cooked orzo and lemon juice. Toss gently to combine.
Season with salt, black pepper, and chopped parsley. Serve warm with additional Parmesan if desired.
Notes
Use vegetable broth for a vegan option.
Frozen artichokes work; thaw and pat dry before use.
Add grilled chicken or roasted chickpeas for protein.
Soak artichokes in lemon water for extra brightness.
Make ahead and reheat gently.
- Prep Time: 15
- Cook Time: 20
- Category: Dinner
- Method: Stir-fry
- Cuisine: Mediterranean-inspired