The Pioneer Woman Tasty Kitchen
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Artichokes with Orzo Salad

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Level: Easy

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Description

Orzo salad with heirloom tomatoes, cucumbers, feta, and onions. Served in fresh artichoke bowls.

Ingredients

  • 6 whole Artichokes
  • 1 cup Orzo Pasta
  • 3 Tablespoons Lemon Juice
  • 1 Tablespoon Vinegar
  • ¼ cups Olive Oil
  • ½ teaspoons Dried Basil
  • ½ teaspoons Salt And Pepper, to taste
  • 3 Tablespoons Mayonnaise
  • 1-½ cup Red And Yellow Heirloom Tomatoes (or Grape, Or Cherry) , Quartered
  • 1 cup Cucumber, Diced
  • ½ cups Red Onion, Diced
  • 1 cup Crumbled Feta Cheese

Preparation

1. Bring 2 pots of lightly salted water to a boil. Slice off about 2-3 inches off the tip of the artichoke, leaving about 2/3 of the artichoke. Slice off the stems as well so that the artichokes can sit upright. Boil artichokes in one of the pots until the leaves are tender enough to eat, about 15-20 minutes. Remove from the water with tongs and let cool. Pull out some of the inner leaves with your fingers to create a nice bowl-shaped artichoke, and scrape out the fuzzy part in the middle with a spoon.

2. In the other pot, cook orzo for 8 to 10 minutes or until al dente. Drain and rinse with cold water.

3. Mix lemon juice, vinegar, olive oil, basil, salt, pepper, and mayonnaise in a bowl. Toss with the orzo, tomatoes, cucumber, and onions. Lastly, mix in the feta cheese. Refrigerate until ready to serve.

4. Spoon the orzo salad into each artichoke cup, and serve!

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