Mediterranean Orzo with Lemon and Artichokes

Zesty, herby, and satisfying—a perfect side or light main!

Ingredients:

• 1 cup orzo pasta
• 1 can (14 oz) artichoke hearts, drained, rinsed, and quartered
• 2 tablespoons extra virgin olive oil
• 2 cloves garlic, mince
• Zest and juice of 1 lemon
• 1/4 cup fresh parsley, chopped
• 1/4 cup crumbled feta cheese or grated Parmesan (optional: use both)
• 6–8 kalamata olives, sliced (optional, for a more Mediterranean touch)
• 1/4 teaspoon red pepper flakes (optional, for heat)
• Salt and freshly ground black pepper, to taste

Instructions:

1. Cook the Orzo:

Bring a pot of salted water to a boil. Add orzo and cook until al dente (about 8–10 minutes). Drain and set aside.

2. Sauté Aromatics:

In a large skillet, heat olive oil over medium heat. Add garlic and red pepper flakes (if using) and sauté for 30 seconds until fragrant—don’t let it brown.

3. Add Artichokes:

Toss in the artichoke hearts and cook for 2–3 minutes to warm them through and lightly sear the edges.

4. Combine Everything:

Add the cooked orzo to the skillet. Stir in lemon zest, lemon juice, and chopped parsley. Mix well to combine and heat through.

5. Finish & Serve:

Turn off heat. Stir in feta or Parmesan cheese and sliced olives if using. Taste and adjust seasoning with salt and pepper.

Serve warm or at room temperature as a side or light vegetarian main