Directions:
- Bring a large pot of water to a boil. Coarsely chop all but 4 artichoke hearts; set aside hearts. Place remaining hearts in a blender. Add vinegar, shallot, garlic, mustard, basil and oregano; season with salt and pepper. Turn on blender and slowly add oil until dressing is emulsified; set aside. Add orzo to boiling water and cook until al dente, about 8 minutes. Drain pasta and then rinse under cold water. Drain again and transfer to a bowl; add crabmeat, cherry tomatoes, sun-dried tomatoes, chives, parsley, reserved artichoke and dressing; toss. Divide among 4 plates. Leftovers are also delicious chilled.
- Nutritional analysis per serving: 449 calories, 16.6 g fat (2 g saturated), 52.5 g carbs, 5.3 g fiber, 24.6 g protein Nutritional analysis provided by Self
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 327.02 Kcal (1369 kJ) | ||
| Calories from fat | 169.12 Kcal | ||
| % Daily Value* | |||
| Total Fat | 18.79g | 29% | |
|---|---|---|---|
| Cholesterol | 2.83mg | 1% | |
| Sodium | 88.44mg | 4% | |
| Potassium | 474.48mg | 10% | |
| Total Carbs | 18.63g | 6% | |
| Sugars | 5.75g | 23% | |
| Dietary Fiber | 3.21g | 13% | |
| Protein | 21.17g | 42% | |
| Vitamin C | 25.9mg | 43% | |
| Iron | 0.8mg | 4% | |
| Calcium | 36.6mg | 4% | |
| Amount Per 100 g | |||
| Calories | 113.31 Kcal (474 kJ) | ||
| Calories from fat | 58.6 Kcal | ||
| % Daily Value* | |||
| Total Fat | 6.51g | 29% | |
|---|---|---|---|
| Cholesterol | 0.98mg | 1% | |
| Sodium | 30.65mg | 4% | |
| Potassium | 164.41mg | 10% | |
| Total Carbs | 6.45g | 6% | |
| Sugars | 1.99g | 23% | |
| Dietary Fiber | 1.11g | 13% | |
| Protein | 7.34g | 42% | |
| Vitamin C | 9mg | 43% | |
| Iron | 0.3mg | 4% | |
| Calcium | 12.7mg | 4% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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