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.
Prep Time 5 minutes mins
Cook Time 25 minutes mins
Course Main Course
- 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