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Epicurious
Self

Orzo with Crab and Artichoke

By Michael Psilakis

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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