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  Orzo & Artichoke Salad
   Salads
   A Matter Of Taste / Salisbury Junior League, MD
   6/19/2008
Ingredients:
1 1/2 cup orzo
3/4 cup olive oil
2 T white wine vinegar
2 T lemon juice
2 oz prosciuto, minced
1/4 cup fresh parsley leaves
9 oz artichoke hearts, unseasoned
1 large egg yolk
1 tsp Dijon mustard
2 T fresh basil, minced
2 oz Parmesan cheese, grated
4 scallions, minced
chicken broth if artichoke hearts are frozen
Instructions:
In a large bowl, whisk together oil, egg, vinegar, mustard & lemon juice. If using frozen artichoke hearts, simmer them in chicken broth for 6-7 minutes until tender. If using canned, skip this step.

Boil orzo for 7-8 minutes until al dente. Cool with cold water. Drain well.

Add pasta to dressing. Add artichokes & remaining ingredients. Careful with the salt as the prosciutto & cheese have a lot of salt that will gradually seep into the mixture.

Serves 4.
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