National Artichoke Heart Day
Orzo with Crab and Artichoke
Adapted from Self Magazine
1 jar (14.75 ounces) marinated artichoke hearts, drained and divided
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
Salt and pepper
3 tablespoons extra-virgin olive oil
1/2 pound orzo
2 6-ounce cans lump crabmeat, drained
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
- Bring a large pot of water to a boil. Add orzo and cook until al dente, about 8 minutes. Drain pasta and rinse under cold water. Add to a large bowl.
- Add half of the artichoke hearts, the vinegar, shallot, garlic, mustard, basil, oregano, salt, and papper to a food processor. While the food processor is running, slowly add the olive oil. Add the dressing to the bowl with the orzo.
- Coarsely chopped the remaining half of the artichoke hearts; Add the artichoke hearts, crabmeat, cherry tomatoes, sun-dried tomatoes, chives, and parsley; Toss to combine.