- 1½ C orzo
- 3/4 C olive oil
- 12 oz. artichoke hearts, halved
- 1/2 C chicken broth
- 1 egg yolk
- 2 T white wine vinegar
- 1 t Dijon mustard
- 2 T fresh basil, minced
- 2 oz prosciutto, minced
- 2 oz freshly grated Parmesan
- fresh lemon juice to taste
- 1/4 C fresh parsley, minced
- 4 scallions, minced
- salt and freshly ground black pepper to taste
- whole fresh basil leaves as a garnish
- In a kettle of boiling salted water, cook the orzo until it is al dente (about 7-8 minutes). Drain in a colander, and refresh under cold water. Drain the orzo well, then toss it in a large mixing bowl with 1/4 C of the oil. In a small saucepan, simmer the artichoke hearts in the broth for 6-7 minutes until they are just tender, drain them well, and then add them to the orzo.
- In a small bowl, whisk together the egg yolk, vinegar, mustard, and salt and pepper to taste. Add the remaining 1/2 C oil in a stream, whisking until the dressing is emulsified. Whisk in the minced basil, and pour the dressing over the orzo mixture. Add the prosciutto, Parmesan, lemon juice, parsley, scallions, and additional salt and pepper to taste. Toss the salad, and garnish it decoratively with whole basil leaves.
We learned this elegant pasta salad from Margaret Frick.