Orzo & Artichoke Salad With Prosciutto
pasta, salads
3/4 cup orzo
3 tablespoon olive oil
1/4 cup chicken broth -- canned or
1 fresh
1/2 pkg frozen artichoke hearts (9 oz pkg.); -- thawed and
1 tablespoon white wine vinegar
1 tablespoon fresh lemon juice
2 teaspoon dijon mustard
2 tablespoon fresh basil -- minced
2 green onions - finely chopped 1/3 c prosciutto -- sliced, chopped 1/3 c fresh parmesan (about 1 oz.) : -grated 2 T fresh parsley -- chopped 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 remain ing ingredients and toss well. Season to taste with salt and pepper. Cover and refrigerate. (Can be prepared 1 day ahead.) Serve chilled. Recipe By : Bon App=E9tit, October 1993, Pg.14/Pine Tavern Restaurant
Yield: 4 servings
