Orzo & Artichoke Salad
Kathleen Thomas
ingredients
- 1 1/2 Cup Orzo
- 9oz Pakcage frozen Artichoke hearts
- thawed, or one can Artichoke hearts
- 1 lg egg yolk
- 1 1/2 tsp Dijon Mustard
- 2 Tbsp fresh basil, minced
- 2 1/2 Tbsp fresh lemon juice
- 5 scallions minced
- 3/4 cup Olive Oil
- 2 cloves minced garlic
- 1 can chicken broth
- 2 Tbsp white wine vinegar
- 2 oz prosciutto, minced
- 2-3 oz grated parmeson cheese
- 1/4 Cup fresh parsley, minced
directions
- 1
Cook Orzo in salted water 7-8 minutes. Drain and rinse under cold water. Toss in 1/4 Cup Olive oile. Simmer artichokes in chicken broth 6-7 Minutes or until tender. Drain and add to Orzo.
- 2
In a small bowl whisk egg yolk, vinegar, mustard, garlic, salt & pepper to taste.
- 3
Add 1/2 cup olive oil in a stream, whisking.
- 4
Add Basil. Pour over Orzo.Add Prosciutto.parm, lemon juice, parsley, and scallions. Toss and Enjoy!
Source: Ashley Carson
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