Lemon Artichoke Orzo

lemon artichoke orzo featured

Lemon Artichoke Orzo

Easy, flavorful, one-pan lemon, basil, and artichoke orzo. It uses mostly pantry ingredients and comes together in about 30 minutes. Serve hot as a main dish or cold as a pasta salad appetizer. 
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Prep Time 5 minutes
Cook Time 25 minutes
Course Main Course
Cuisine American
Servings 4


  • 1 cup orzo
  • 1 can artichoke hearts, drained
  • 1 lemon, juiced + zest of the rind
  • 2/3 cup white wine
  • 1/3 cup water + 2 cups
  • 3 medium garlic cloves
  • 1/2 yellow onion, finely diced
  • 1/2 cup chopped fresh basil
  • 1 tbsp olive oil


  • Heat oil in a large frying pan over medium-high heat. Add the onion and garlic, season lightly with salt and pepper, and cook until golden — about 4 minutes.
  • Add the artichoke hearts to the pan and cook until they are slightly broken down, another 3-4 minutes.
  • Add orzo and toast in the pan for a couple of minutes.
  • Add wine, water, and lemon juice. Cook until the alcohol smell has burned off.
  • Stirring frequently so nothing sticks to the pan, add in the additional water 1/2 cup at a time. You'll cook the orzo similar to how you'd cook a risotto, adding the water bit by bit until it is absorbed and reduced into the pasta. This should take about 12-15 minutes and you should use about 2 cups of additional water.
  • Once pasta is cooked through, remove from heat. Add basil and lemon zest and season with salt and fresh cracked black pepper.
Keyword artichoke, lemon, orzo, vegan
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