Artichoke Orzo - with Pepitas, Sun-Dried Tomatoes, Scallions, Walnut Oil & Lemon
Serves 4 main courses or 6 sides
- Servings: 4
Source: Lisa Stalvey
Ingredients
- dry orzo
- quarts well-salted water
- pound frozen artichoke hearts,defrosted and sliced thinly
- olive oil
- oil-packed sun-dried tomatoes,thinly sliced
- scallions, thinly sliced
- toasted pepitas, ¼reserved for garnish
- walnut oil
- Zest of 1 lemon
- fresh lemon juice
- sea salt
- freshly cracked black pepper
- Lightsprinkle of flaky salt before serving
- Tinypinch of red chili flakes
- GratedParmesan cheese on top