Orzo With Artichokes and Pine Nuts

Carol Perricone


I love Mediterranian food. My hubby and I went to a Greek restaurant for dinner, and we were served a side dish similar to this.
When we got home, Gerald asked if I could recreate the dish. After a few tries, I came up with this recipe. We love it! Hope you enjoy it as well. :)

Photos: mine


★★★★★ 2 votes

15 Min
Stove Top


  • 1 1/2 c
    orzo pasta, cooked according to pkge. directions
  • 3 Tbsp
    pine nuts, lightly toasted
  • 1
    14oz can artichoke hearts (not marinated)
  • 1/4 c
    olive oil, extra virgin
  • 2 Tbsp
    red wine vinegar
  • 3/4 tsp
  • 1/2 tsp
    black pepper
  • 1 Tbsp
    parsley flakes
  • 1 tsp
    lemon peel (or lemon juice)

How to Make Orzo With Artichokes and Pine Nuts


  1. Cook orzo according to pkge. directions. Drain, rinse, drain again. Set aside.
  2. Toast pine nuts in a small skillet, being careful not to burn them, stirring often, about 2 minutes.
  3. Drain artichokes and rinse well. If using whole artichokes in can, quarter them.
  4. In a large bowl, stir together oil, vinegar, salt, and pepper. Add orzo, pine nuts, artichoke hearts, parsley and lemon peel (or lemon juice).

    This side dish goes excellent with grilled chicken, fish, or beef.

    Serve chilled or at room temp. Enjoy! :)

Printable Recipe Card

About Orzo With Artichokes and Pine Nuts

Course/Dish: Pasta Sides
Main Ingredient: Pasta
Regional Style: Mediterranean
Dietary Needs: Vegetarian

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