Aegean Artichoke Orzo
This Aegean Artichoke Orzo is a simple one-pot meal that comes together fast. Chewy orzo meets tangy artichokes for an easy weeknight win.
Ingredients
- 3 tablespoons olive oil
- 1 medium onion
- 3 cloves garlic
- 1.5 cups orzo pasta
- 3.5 cups vegetable broth
- 14 ounces canned artichoke hearts
- 0.5 cup sun-dried tomatoes in oil
- 0.5 cup pitted Kalamata olives
- 0.5 teaspoon dried oregano
- 0.25 teaspoon black pepper
- 0.25 cup fresh parsley
- 0.25 cup fresh dill
- 0.5 cup crumbled feta cheese
- 1 lemon
Instructions
- Finely dice 1 medium onion and thinly slice 3 cloves garlic. Chop 0.5 cup sun-dried tomatoes and 0.5 cup pitted Kalamata olives. Drain 14 ounces canned artichoke hearts and cut them into quarters. Coarsely chop 0.25 cup fresh parsley and 0.25 cup fresh dill.
- Heat 3 tablespoons olive oil in a large pot or deep skillet over medium heat. Add the diced 1 medium onion and cook for 5-7 minutes, until it softens and becomes translucent.
- Add the thinly sliced 3 cloves garlic, 0.5 teaspoon dried oregano, and 0.25 teaspoon black pepper to the pot. Cook for 1 minute until fragrant, stirring constantly.
- Stir in 1.5 cups orzo pasta, coating it with the oil and spices. Cook for 1-2 minutes, stirring occasionally.
- Pour in 3.5 cups vegetable broth. Bring the mixture to a simmer, then reduce the heat to low, cover the pot, and cook for 12-15 minutes, or until the orzo is tender and most of the liquid has been absorbed. Stir occasionally to prevent sticking.
- Stir in the quartered 14 ounces artichoke hearts, chopped 0.5 cup sun-dried tomatoes, and chopped 0.5 cup pitted Kalamata olives. Cook for an additional 2-3 minutes, until heated through.
- Remove the pot from the heat. Stir in the chopped 0.25 cup fresh parsley and chopped 0.25 cup fresh dill. Squeeze the juice from 0.5 lemon into the orzo and mix well.
- Divide the Aegean Artichoke Orzo among 4 serving bowls. Garnish each serving with 0.5 cup crumbled feta cheese and a fresh lemon wedge. Serve immediately.