Zesty Orzo Salad with Baby Artichokes and Lemon
Bright and satisfying, this orzo salad lets California baby artichokes take center stage. Steamed and quartered baby artichokes get tossed in a simple lemon and olive oil dressing with orzo, fresh herbs, Romano, and a crunchy garlic breadcrumb and walnut topping. Serve warm or at room temperature.
Ingredients
- 1 cup orzo
- 1 lb baby artichokes cleaned, prepped, and halved or quartered depending on size.
- 5 TBSP extra-virgin olive oil divided
- 2 lemons 1 tsp of zest, reserved and lemons juiced.
- 1/4 cup panko breadcrumbs
- 1/2 cup toasted walnut halves finely chopped
- 1 small garlic clove finely grated
- 1/4 cup finely grated Romano or Parmesan plus more for serving
- 1/2 cup fresh parsley roughly chopped
- 1/2 cup fresh basil torn if large
- Salt and black pepper
- 1 tsp red chile flakes optional
Instructions
Prep and steam the baby artichokes.
- Fill a large bowl with cold water and squeeze in the juice of a whole lemon. Set aside. Working one at a time, pull off the tough, dark green outer leaves (usually 2 to 3 layers) until you reach the pale green and yellow inner leaves. Cut off the top half inch of the artichoke to remove the sharp tips, then trim the stem end and peel away any dark green outer skin. Cut each artichoke in half or quarters, checking for any fuzzy choke and removing it if present (most baby artichokes won't have one). Drop each piece directly into the lemon water as you work.
- Once all artichokes are prepped, drain them from the lemon water and transfer to a steamer basket set over an inch of simmering water. Cover and steam for 15-20 minutes, until fork-tender. Remove from the heat and set aside.
Cook the orzo.
- Bring a medium pot of well-salted water to a boil. Add the orzo and cook until al dente, according to package directions. Drain and set aside. Wipe out and reserve the pot.
Make the dressing.
- In a large bowl, stir together 3 TBSP of olive oil, 1 tsp lemon zest, and the juice of 1 lemon. Season to taste with salt and pepper. Add the drained orzo and steamed artichokes and toss to coat. Set aside while you prepare the topping.
Toast the breadcrumbs.
- In the reserved pot, heat the remaining 2 TBSP of olive oil over medium heat. Add the panko and cook, stirring often and until golden brown, about 3 to 5 minutes. Remove from heat. Stir in the grated garlic, chopped toasted walnuts, and season with salt and pepper.
Finish and serve.
- Stir the grated cheese and fresh herbs into the orzo. Taste, then adjust with salt, pepper, and additional lemon juice as needed. Transfer to a serving bowl or platter. Top with the toasted walnut and breadcrumb mixture, more lemon zest, red pepper flakes, and extra cheese if you like. Serve warm or at room temperature.
Video
Notes
- Cold water with lemon juice prevents the baby artichokes from browning as you prep them. Drop each piece in as you clean them.
- Baby artichokes are fully edible once the outer leaves are removed. If you find a fuzzy choke when you cut them open, scoop it out with a spoon before cooking.
- This salad holds well at room temperature for a few hours, making it a great make-ahead option for entertaining or potlucks.
Nutrition
Calories: 402kcalCarbohydrates: 41gProtein: 12gFat: 24gSaturated Fat: 4gPolyunsaturated Fat: 7gMonounsaturated Fat: 12gCholesterol: 4mgSodium: 236mgPotassium: 244mgFiber: 8gSugar: 4gVitamin A: 1616IUVitamin C: 33mgCalcium: 126mgIron: 3mg
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