Ingredients
- 1 cup orzo pasta
- 1 can (14 oz) artichoke hearts, drained and quartered
- 2 tablespoons olive oil
- 1 lemon, zested and juiced
- 2 cloves garlic, minced
- ¼ cup fresh parsley, chopped, plus extra for garnish
- ¼ cup grated Parmesan cheese, plus extra for serving
- Salt & freshly ground black pepper, to taste
- ¼ teaspoon red pepper flakes (optional)
Instructions
- Cook the Orzo
Bring a large pot of generously salted water to a rolling boil. Add the orzo and cook according to package instructions—usually 8–10 minutes—until al dente. Drain in a colander and set aside. - Sauté the Garlic
While the orzo cooks, heat the olive oil in a large skillet over medium heat. Add the minced garlic and cook, stirring, for 1–2 minutes, just until fragrant and lightly golden—avoid browning. - Warm the Artichokes
Add the quartered artichoke hearts to the skillet. Cook, stirring occasionally, for 3–4 minutes until the edges begin to color and they’re heated through. - Combine with Orzo & Lemon
Stir the cooked orzo into the skillet, mixing gently to combine. Add the lemon zest and lemon juice, stirring until every grain glistens with citrus flavor. - Finish Off Off Heat
Remove the skillet from the heat. Fold in the chopped parsley, grated Parmesan, and—if you like a touch of heat—the red pepper flakes. Season with salt and pepper to taste. - Serve
Transfer to a serving bowl and garnish with additional parsley and Parmesan shavings. Serve immediately.