Orzo with Crab and Artichoke |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Executive chef Michael Psilakis, at Dona in New York City, recommends piling leftovers of this dish over greens for an easy next-day salad. Ingredients:
1 jar (6 ounces) marinated artichoke hearts, drained and blotted |
3 tablespoons white wine vinegar |
1 shallot, coarsely chopped |
2 cloves garlic |
1 teaspoon dijon mustard |
2 large basil leaves |
1/2 teaspoon dried oregano |
3 tablespoons extra-virgin olive oil |
1/2 pound orzo |
3/4 pound jumbo lump crabmeat |
1 pint cherry tomatoes, halved |
10 oil-packed sun-dried tomatoes, drained and sliced into thin strips |
1/4 cup minced chives |
2 tablespoons chopped flat-leaf parsley |
Directions:
1. 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.
2. 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
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