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March 16, 2010 / Sarah

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

  1. 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.
  2. 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.
  3. 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.

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