Artichokes With Orzo Macaroni Recipes

ORZO PASTA WITH ARTICHOKE HEARTS AND ROASTED TOMATOES

Steps:

• Pre-roast sliced tomatoes at 400 degrees on parchment drizzled with olive oil, salt, pepper and a little oregano until moisture is mostly gone and the sides look wrinkled.
• Cook orzo al ' dente and before draining reserve a cup of the pasta water.
• While pasta is boiling take a large saute pan with sides, drizzle the bottom with olive oil.
• Saute the onion and garlic then add the artichoke hearts, breaking some apart so the leaves can mix well into the pasta.
• Add half of the pasta water and cheese into the veggie mix, mixing well with a whisking motion to create a sauce.
• Toss in the cooked orzo pasta and If you need more pasta water add it.
• Pull pan off the heat and fold in the roasted tomatoes.
• Toss on chopped herbs, parsley, basil or both.
• Adjust to your liking adding a drizzle more of olive oil, cheese, salt and pepper or pasta water.
• Recipe can easily be doubled!

ORZO ARTICHOKE PASTA SALAD

Steps:

• Start the water to heat first. When boiling, add pasta and cook according to package direction - it will probably take around 10 minutes. Do not overcook.
• While water is heating, start on the dressing for the pasta. Saute onions and garlic in 1/4 cup oil a few minutes until they start to soften. Add tomatoes, artichokes, and capers. Cook for about 5 minutes on medium, then turn off the heat.
• Once pasta is cooked, reserve 1 cup of the cooking water. Drain the pasta, returning it to the large pot you cooked it inches Add back the reserved hot cooking water. Add the warm tomato and artichoke mixture to the cooked pasta. Add the remaining 1/4 cup oil and parsley and stir to let it warm through and wilt the parsley.
• Season with the salt and pepper. Stir in the lemon juice and chopped basil.
• Enjoy!

ARTICHOKE ORZO PILAF

Steps:

• In a large nonstick skillet, saute leek and orzo in oil for 3 minutes or until leek is tender. Add the broth, water and Italian seasoning; bring to a boil. Reduce heat; simmer, uncovered, for 15 minutes or until liquid is absorbed. Stir in artichoke hearts and Parmesan cheese. Serve immediately.

ORZO WITH ASPARAGUS, ARTICHOKE, TOMATO AND TRUFFLE OIL

Steps:

• Cook the orzo in boiling salted water until al dente. Rinse in cool water and toss in olive oil. Set aside.
• In a small sauce pan, cook balsamic vinegar and sugar and reduce it to a syrup consistency. Set aside. Cut the asparagus tips from the stems. Blanch the tips on boiling salted water. Set aside. Coarsely chop the asparagus stems in a food processor. Set aside. Put the artichokes on a hot grill and cook until brown. Saute butter, garlic, and asparagus in a large pan for 2 minutes. Add wine, vegetable stock, and orzo.
• Cook until the pasta is hot and the liquid has been absorbed. Saute asparagus tips with butter and salt until hot Toss pasta with tomatoes and Parmesan, arrange asparagus on top of each pasta portion. Season with salt and pepper. Spoon pasta into 6 portions. Drizzle plates with balsamic and truffle oils. Place grilled artichoke next to each portion.

ARTICHOKES WITH ORZO MACARONI

Steps:

• Trim the stems off the artichokes. Cook the artichokes, covered, in boiling salted water until tender -about 30 minutes, or until a wooden skewer will pierce through an artichoke to the bottom of the pot and come away easily, without lifting the artichoke. Drain and cool slightly.
• Using a sharp, thin paring knife, cut out the base of each artichoke, removing both the choke and the heart, producing a round piece about 2 to 2 1/2 inches in diameter. Scrape out the choke with a spoon. Cut the heart into 1/4-inch slices and reserve. Using a sharp, heavy knife, carefully cut the remaining upper portion of the artichokes in half vertically and arrange the halves around the edge of a large, deep platter, with their insides facing up and their bases toward the center of the platter.
• Put the olive oil and garlic cloves into a large skillet and simmer over low heat until the garlic turns a pale gold, about 5 minutes. Add the sun-dried tomatoes, vinegars, sugar, salt and pepper and simmer 2 minutes, mixing well. Add the artichoke heart slices, mix and simmer 2 minutes more.
• Carry the skillet to the serving platter and, using a teaspoon, spoon a bit of the liquid in the skillet into the cup formed by the inside of each artichoke, leaving behind about half of the liquid in the skillet.
• Add the cooked orzo to the skillet, stirring to mix the orzo with the rest of the ingredients. Check the seasoning for salt and for vinegar. Carefully pile the mixed orzo in the center of the platter.

ORZO WITH ARTICHOKES AND PINE NUTS

Steps:

• Cook orzo in a 4- to 5-quart pot of boiling salted water until al dente. Drain in a colander.
• While orzo cooks, lightly toast pine nuts in a dry small skillet over moderate heat, stirring, until pale golden, about 2 minutes. Remove from heat and cool 1 minute, then coarsely chop.
• Drain artichoke hearts in a large sieve and rinse well. Pull off leaves from bases of hearts and quarter bases. Rinse leaves and bases well, then drain thoroughly.
• Stir together oil, vinegar, salt, and pepper in a large bowl. Add orzo, pine nuts, artichokes (leaves and bases), parsley, and zest and toss to combine.

ORZO TOMATO ARTICHOKE SALAD

Steps:

• Bring a large pot of lightly salted water to a boil. Cook orzo in the boiling water, stirring occasionally, until cooked through but firm to the bite, 8 to 10 minutes; drain.
• Whisk olive oil, balsamic vinegar, and basil together in a small bowl for the dressing.
• Combine cooked orzo, artichoke hearts, tomatoes, olives, and Parmesan cheese in a large bowl. Stir dressing into the orzo mixture until all ingredients are well coated. Can be served warm or chilled.

BAKED ORZO WITH ARTICHOKES AND PEAS

Steps:

• Make the béchamel and set aside.
• Prepare the artichokes. Fill a bowl with water and add the lemon juice. Cut away the stem and the top third of each artichoke, break off the leaves and trim them down to the bottoms, placing them in the water as you go along. Quarter them and slice large quarters about 1/4 inch thick. Save the leaves and steam them; serve them as a first course or a side dish.
• Drain the artichoke hearts and dry on a clean dish towel. Heat the oil over medium-high heat in a large, heavy skillet. Add the sliced artichoke hearts and cook, stirring, until lightly browned and tender, about 10 minutes. Season to taste with salt and pepper. Turn down the heat and add the garlic. Cook just until fragrant, about 30 seconds, and remove from the heat.
• Preheat the oven to 350 degrees. Oil a 2-quart baking dish. Bring a large pot of generously salted water to a boil and add the orzo. Cook 5 minutes, add the peas and continue to boil for another 4 minutes, until the orzo is just tender but still firm to the bite. Drain and transfer to a large bowl. Add the artichokes, herbs, béchamel and Parmesan and stir together until the sauce coats all of the other ingredients. Transfer to the prepared baking dish.
• Place in the oven and bake 30 minutes, until lightly colored on top.

ORZO WITH CHICKEN AND ARTICHOKES

Steps:

• Heat 1 tablespoon olive oil in a large skillet over medium heat. Stir in pancetta, and cook until browned. Remove to paper towels.
• Pour 2 tablespoons olive oil into skillet. Stir in onion, garlic, and red pepper flakes. Cook, stirring occasionally, until the onion is soft and translucent. Increase heat to medium high, pour in white wine; cook about 3 minutes.
• Reduce heat to low, stir in chicken, artichoke hearts, and spinach. Cover, and cook to warm through.
• Meanwhile, bring a pot of salted water to boil. Add orzo pasta and cook until al dente, about 8 to 10 minutes. Drain, and stir into chicken mixture.
• Stir pine nuts and balsamic vinegar into pasta.

ORZO & ARTICHOKE SALAD WITH PROSCIUTTO

Steps:

• 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 remaining ingredients and toss well.
• Season to taste with salt and pepper.
• Cover and refrigerate (Can be prepared 1 day ahead).
• Serve chilled.