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Alice S. Cooper

Garlicky Pesto Artichoke Orzo

A flavorful one-pan orzo featuring marinated artichokes, spinach, sun-dried tomatoes, pesto, garlic, and lemon, finished with crunchy toasted pine nuts.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4
Course: One Pot
Cuisine: Italian
Ingredients Equipment Method Notes

Ingredients
  

  • 2 tablespoons olive oil
  • 2 medium shallots finely diced
  • 4 garlic cloves finely chopped
  • Juice of ½ lemon
  • 2 tablespoons pesto
  • 1½ cups 225 g orzo
  • 4 cups 1000 ml vegetable stock
  • 1 cup 200 g marinated artichokes, drained and cut into bite-size pieces
  • ½ cup 50 g sun-dried tomatoes, drained and sliced
  • 3 cups 90 g spinach
  • ¼ cup 30 g pine nuts, toasted
  • Salt and freshly ground black pepper to taste

Equipment

  • Large skillet
  • Cutting board
  • Chef’s knife
  • Measuring spoons
  • Measuring cups
  • Wooden spoon or spatula
  • Citrus juicer
  • Fine grater or garlic press, if preferred
  • Serving spoon

Method
 

  1. Sauté the Shallots: Heat the olive oil in a large skillet over medium heat, then add the finely diced shallots and cook for 2–3 minutes, stirring occasionally, until they have softened.
  2. Add the Garlic: Stir the chopped garlic into the softened shallots and cook for about 1 minute, until fragrant, taking care not to overcook it.
  3. Add Lemon and Pesto: Stir in the lemon juice and pesto until they are evenly combined with the sautéed shallots and garlic.
  4. Toast the Orzo: Add the orzo to the skillet and cook for 1 minute, stirring so the pasta becomes lightly toasted and coated with the flavorful mixture.
  5. Simmer the Orzo: Pour in the vegetable stock and bring the mixture to a simmer.
    Cook for about 10 minutes, stirring occasionally to prevent the orzo from sticking to the skillet.
  6. Add the Vegetables: Stir in the drained, bite-size artichoke pieces, sliced sun-dried tomatoes, and spinach. Continue cooking for another 2–3 minutes, just until the spinach wilts.
  7. Finish and Season: Sprinkle the toasted pine nuts over the orzo, then adjust the salt and freshly ground black pepper to taste.
  8. Serve Immediately: Serve the spinach artichoke orzo immediately while it is hot, with the toasted pine nuts distributed over the top.

Notes

  • Drain the marinated artichokes thoroughly before cutting them into bite-size pieces so excess liquid does not dilute the orzo.
  • Drain the sun-dried tomatoes before slicing and adding them to the skillet.
  • Stir the orzo occasionally while it simmers to help prevent it from sticking to the pan.
  • Add the spinach near the end of cooking so it only cooks long enough to wilt.
  • Toast the pine nuts before serving for a pleasant crunchy contrast to the tender orzo.
  • Season with salt and freshly ground black pepper at the end, adjusting to taste.