Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

3/4 c Orzo
3 tb Olive oil
1/4 c Chicken broth -- canned or
Fresh
1/2 pk Frozen artichoke hearts (9
-oz pkg.) -- thawed and
1 T White wine vinegar
1 T Fresh lemon juice
2 t Dijon mustard
2 T 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

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