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.
- 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.