Crispy Orzo with Artichokes and Lemon
User Reviews
5
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Prep Time
20 mins
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Cook Time
20 mins
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Total Time
40 mins
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Servings
2 as a meal, 4 as a side dish
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Course
Main Course
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Cuisine
American
Crispy Orzo with Artichokes and Lemon
Description
The recipe starts by cooking orzo pasta until tender. In a skillet, prosciutto is crisped to release flavor and create a base, then removed to drain. Olive oil is added to sauté diced shallots and minced garlic until softened. The cooked orzo is then added to the pan and pressed into an even layer to develop a crispy bottom through several rounds of cooking and stirring.
Artichoke hearts are incorporated next, offering tender pieces with a mild earthy tang, complementing the bright citrus zest and juice of lemon which lend freshness. Salt and black pepper season the dish. To finish, crumbled goat cheese provides creaminess and saltiness, while fresh mint or other herbs garnish the dish for added aroma and color.
This dish works well as a standalone light meal or as a side alongside proteins like chicken or fish. The crispy texture of the orzo contrasts nicely with the soft artichokes, and the lemon keeps the flavors lively. Because it includes prosciutto, it has a savory umami component that enriches the overall flavor.
Ingredients
- 3 cups orzo pasta cooked
- 4 ounces prosciutto
- 2 tablespoons olive oil
- 1 onion diced, or shallot
- 2 garlic minced, cloves
- 2 artichoke hearts 12 ounce jars, drained, chopped if you wish
- 1 lemon zest grated and juiced
- salt to taste
- black pepper to taste
- 3 to 4 ounces goat cheese crumbled
- mint or herbs for garnish
Instructions
- If you haven’t cooked the orzo yet, bring a pot of salted water to a boil and cook 1 ½ cups according to the package directions. This is usually to boil for 8 to 10 minutes.
- Heat a large skillet over medium heat. Add the prosciutto and cook until crisp and golden, about 5 to 6 minutes. Remove the prosciutto and place it on a paper towel to cool. Prosciutto does not render as much fat as bacon, so you will most likely need olive oil here. If you use bacon instead, there may be enough fat in the skillet to cook the orzo. Ideally you want about 2 tablespoons.
- In the same skillet over medium heat, add the olive oil. Add in the shallots and the garlic with a pinch of salt and stir. Cook for 5 minutes, until softened. Add in the orzo and toss well. Press the orzo into an even layer in the pan so it covers the entire bottom. Let it cook and crispy for a few minutes, then toss and repeat the process, pressing it into the bottom of the pan to cook. You want to do this a few times over, until the orzo is a bit crisp and golden in color.
- Once the orzo is finished, add in the artichoke hearts. Stir in the lemon zest and juice. Taste and season with salt and pepper. Turn off heat.
- Crumble the goat cheese into the orzo and toss. Stir in the fresh mint. Crumble the prosciutto on top and serve immediately.
User Reviews
Overall Rating
5
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