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Epicurious

Orzo with Crab and Artichoke

4.3

(7)

Executive chef Michael Psilakis, at Dona in New York City, recommends piling leftovers of this dish over greens for an easy next-day salad.

Recipe information

  • Yield

    Makes 4 servings

Ingredients

1 jar (6 ounces) marinated artichoke hearts, drained and blotted
3 tablespoons white wine vinegar
1 shallot, coarsely chopped
2 cloves garlic
1 teaspoon Dijon mustard
2 large basil leaves
1/2 teaspoon dried oregano
3 tablespoons extra-virgin olive oil
1/2 pound orzo
3/4 pound jumbo lump crabmeat
1 pint cherry tomatoes, halved
10 oil-packed sun-dried tomatoes, drained and sliced into thin strips
1/4 cup minced chives
2 tablespoons chopped flat-leaf parsley

Preparation

  1. Bring a large pot of water to a boil. Coarsely chop all but 4 artichoke hearts; set aside hearts. Place remaining hearts in a blender. Add vinegar, shallot, garlic, mustard, basil and oregano; season with salt and pepper. Turn on blender and slowly add oil until dressing is emulsified; set aside. Add orzo to boiling water and cook until al dente, about 8 minutes. Drain pasta and then rinse under cold water. Drain again and transfer to a bowl; add crabmeat, cherry tomatoes, sun-dried tomatoes, chives, parsley, reserved artichoke and dressing; toss. Divide among 4 plates. Leftovers are also delicious chilled.

Nutrition Per Serving

Nutritional analysis per serving: 449 calories
16.6 g fat (2 g saturated)
52.5 g carbs
5.3 g fiber
24.6 g protein
#### Nutritional analysis provided by Self
TagsPasta SaladPastaOrzoCrabShellfishSeafoodArtichokeVegetableMainDinnerLunchNut FreeDairy FreeEasyBlenderSpringSelf
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