"After all the trouble you go to, you get about as much actual "food" out of eating an artichoke as you would from licking 30 or 40 postage stamps."--Miss Piggy

Mediterranean Orzo Recipe

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This recipe for Mediterranean Orzo, by , is from Eric & Ali Towne , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Aimee Sanborn


1 shallot
olive oil
1 can artichoke hearts (rinsed and chopped)
1 small yellow squash (quartered and diced small)
2 tbsp sun-dried tomatoes packed in oil-chopped
2 cloves garlic minced
1/2 cup orzo (uncooked)
1/4 cup pasta cooking liquid RESERVED
3 tbsp grated Parmesan cheese
2-3 tsp heavy cream
1/4 cup parsley
2-3 tbsp pesto (optional)

Saute shallot in olive oil over medium heat until fragrant. Add artichoke hearts, squash and sun-dried tomatoes. Saute until warmed though (5-6 minutes) or while the orzo cooks. When the orzo is done add directly to the pan you are sautéing the vegetables in. Take the pan off the heat and add the cooking liquid, grated Parmesan, heavy cream and parsley. Add more cooking liquid or heavy cream to your desired consistency. If you wish to add some pesto do so at this time.




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