ORZO WITH CRAB AND ARTICHOKE

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Orzo with Crab and Artichoke image

Provided by Michael Psilakis

Categories     Blender     Pasta     Tomato     Vegetable     Dinner     Seafood     Crab     Artichoke     Healthy     Self     Pescatarian     Dairy Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added

Yield Makes 4 servings

Number Of Ingredients 14

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

Steps:

  • 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.

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