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Orzo and Artichoke Salad with Prosciutto

A home-style Orzo and Artichoke Salad with Prosciutto made with Orzo, Olive Oil, Chicken Broth, Frozen Artichoke Hearts, and White Wine Vinegar. Ready in about 60 hr, it serves 4. Save it, add the ingredients to your shopping list, and cook it tonight.

Illustrative photo

Ingredients

• 3/4 cup
• 3 tbsp
• 1/4 cup
• 1/2 pkg
• 1 tbsp
• 1 tbsp
• 2 tsp
• 2 tbsp
• 2
• 1/3 cup
• 1/3 cup
• 2 tbsp

Method (preview)

1. 1

   Cook orzo in large saucepan of boiling salted water until aldente. Drain.

2. 2

   Rinse under cold water and drain again. Transfer orzo to large bowl.

3. 3

   Add=

4. 4

   1 tablespoon olive oil and toss to combine.

5. 5

   Bring chicken broth to simmer in heavy medium saucepan. Add artichokes and= simmer 3 minutes. Drain. Mix artichokes into orzo.

6. 6

   Whisk vinegar, lemon juice and mustard in small bowl.

7. 7

   Whisk in remaining 2= tablespoons oil.

8. 8

   Stir in basil.

9. 9

   Pour dressing over orzo.

10. 10

    Add all remain= ing ingredients and toss well.

11. 11

    Season to taste with salt and pepper.

12. 12

    Cove= r and refrigerate. (Can be pr epared 1 day ahead.) Serve chilled.

13. 13

    Nutr. Assoc.: 0 0 0 3431