Recipe - Orzo And Artichoke Salad With Prosciutto

Three fourths cup Orzo
3 tablespoon Olive oil
One fourth cup Chicken broth canned or
Fresh
One half pack Frozen artichoke hearts (9
oz pkg.) thawed and
1 tablespoon White wine vinegar
1 tablespoon Fresh lemon juice
2 teaspoon Dijon mustard
2 tablespoon Fresh basil minced

2 green onions finely chopped
1/3 cup prosciutto cut or sliced up , chopped
1/3 cup fresh parmesan (about 1 oz.)
: grated
2 T fresh parsley chopped

Cook orzo in large saucepan of boiling salted water until aldente. Drain.
Rinse under cold water and drain again. Transfer orzo to large bowl. Add 1
tablespoon olive oil and toss to combine.

Bring chicken broth to simmer in heavy medium saucepan. Add artichokes and
simmer 3 minutes. Drain. Mix artichokes into orzo.

Whisk vinegar, lemon juice and mustard in small bowl. Whisk in remaining 2
tablespoons oil. Stir in basil. Pour dressing over orzo. Add all remain
ing ingredients and toss well. Season to taste with salt and pepper. Cover
and refrigerate. (Can be prepared 1 day ahead.) Serve chilled.

Recipe By : Bon App=E9tit, October 1993, Pg.14/Pine Tavern Restaurant

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini