Orzo With Crab And Artichoke Recipes

Steps:

• Cook orzo in a 4- to 5-quart pot of boiling salted water until al dente. Drain in a colander.
• While orzo cooks, lightly toast pine nuts in a dry small skillet over moderate heat, stirring, until pale golden, about 2 minutes. Remove from heat and cool 1 minute, then coarsely chop.
• Drain artichoke hearts in a large sieve and rinse well. Pull off leaves from bases of hearts and quarter bases. Rinse leaves and bases well, then drain thoroughly.
• Stir together oil, vinegar, salt, and pepper in a large bowl. Add orzo, pine nuts, artichokes (leaves and bases), parsley, and zest and toss to combine.

Steps:

• Make the béchamel and set aside.
• Prepare the artichokes. Fill a bowl with water and add the lemon juice. Cut away the stem and the top third of each artichoke, break off the leaves and trim them down to the bottoms, placing them in the water as you go along. Quarter them and slice large quarters about 1/4 inch thick. Save the leaves and steam them; serve them as a first course or a side dish.
• Drain the artichoke hearts and dry on a clean dish towel. Heat the oil over medium-high heat in a large, heavy skillet. Add the sliced artichoke hearts and cook, stirring, until lightly browned and tender, about 10 minutes. Season to taste with salt and pepper. Turn down the heat and add the garlic. Cook just until fragrant, about 30 seconds, and remove from the heat.
• Preheat the oven to 350 degrees. Oil a 2-quart baking dish. Bring a large pot of generously salted water to a boil and add the orzo. Cook 5 minutes, add the peas and continue to boil for another 4 minutes, until the orzo is just tender but still firm to the bite. Drain and transfer to a large bowl. Add the artichokes, herbs, béchamel and Parmesan and stir together until the sauce coats all of the other ingredients. Transfer to the prepared baking dish.
• Place in the oven and bake 30 minutes, until lightly colored on top.

Steps:

• In a pot of boiling salted water, cook the orzo until al dente. Drain and rinse under cold water, then drain; transfer to a bowl.
• Meanwhile, in a blender, puree the 4 reserved artichoke quarters with the garlic, shallot, mustard, oregano, basil and vinegar.
• With the machine on, pour in the oil; season with salt and pepper.
• Stir 1 cup of the vinaigrette into the orzo. Add the chopped artichokes, sun-dried tomatoes, scallions, crabmeat and parsley; season with salt and pepper.
• Spoon the orzo into shallow bowls and serve, passing the remaining vinaigrette at the table.

Steps:

• Bring a large pot of water to a boil. Coarsely chop all but 4 artichoke hearts; set aside hearts. Place remaining hearts in a blender. Add vinegar, shallot, garlic, mustard, basil and oregano; season with salt and pepper. Turn on blender and slowly add oil until dressing is emulsified; set aside. Add orzo to boiling water and cook until al dente, about 8 minutes. Drain pasta and then rinse under cold water. Drain again and transfer to a bowl; add crabmeat, cherry tomatoes, sun-dried tomatoes, chives, parsley, reserved artichoke and dressing; toss. Divide among 4 plates. Leftovers are also delicious chilled.

Steps:

• Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
• Drain artichoke hearts, reserving liquid.
• In large bowl combine pasta, artichoke hearts, garlic, tomato, cucumber, onion, feta, olives, parsley, lemon juice, oregano and lemon pepper. Toss and chill for 1 hour in refrigerator.
• Just before serving, drizzle reserved artichoke marinade over salad.

Steps:

• Cook orzo in large saucepan of boiling salted water until aldente, drain.
• Rinse under cold water and drain again.
• Transfer orzo to large bowl.
• Add 1 tablespoon olive oil and toss to combine.
• Bring chicken broth to simmer in heavy medium saucepan.
• Add artichokes and simmer 3 minutes, drain.
• Mix artichokes into orzo.
• Whisk vinegar, lemon juice and mustard in small bowl.
• Whisk in remaining 2 tablespoons oil.
• Stir in basil.
• Pour dressing over orzo.
• Add all remaining ingredients and toss well.
• Season to taste with salt and pepper.
• Cover and refrigerate (Can be prepared 1 day ahead).
• Serve chilled.

Steps:

• In a large nonstick skillet, saute leek and orzo in oil for 3 minutes or until leek is tender. Add the broth, water and Italian seasoning; bring to a boil. Reduce heat; simmer, uncovered, for 15 minutes or until liquid is absorbed. Stir in artichoke hearts and Parmesan cheese. Serve immediately.

Steps:

• Heat 1 tablespoon olive oil in a large skillet over medium heat. Stir in pancetta, and cook until browned. Remove to paper towels.
• Pour 2 tablespoons olive oil into skillet. Stir in onion, garlic, and red pepper flakes. Cook, stirring occasionally, until the onion is soft and translucent. Increase heat to medium high, pour in white wine; cook about 3 minutes.
• Reduce heat to low, stir in chicken, artichoke hearts, and spinach. Cover, and cook to warm through.
• Meanwhile, bring a pot of salted water to boil. Add orzo pasta and cook until al dente, about 8 to 10 minutes. Drain, and stir into chicken mixture.
• Stir pine nuts and balsamic vinegar into pasta.