Deb's Baked Orzo & Artichokes

Just what I needed, a new cookbook.

When Deb Perlman's new cookbook arrived Smitten Kitchen Keepers, I thought, do I really need this?

The verdict:  Yes, I do.

I started with this yummy sounding Baked Orzo w/ Artichokes recipe and actually followed her recipe to the letter.

This is better than mac n cheese, in my book, and definitely kid friendly (as long as your kids like lemon).

Deb uses 2 jars of artichoke hearts, I only had one on hand, and it was fine.

Next time I make this, I will double the ingredients, because it is too good not to.

Serves 4 as a side dish and can be made ahead.

SO GOOD!

Smitten Kitchen's Baked Orzo & Artichokes: (adapted from Smitten Kitchen Keepers)

1 onion, sliced into half moons

3 cloves garlic, chopped

1 tbsp butter with 1 tbsp olive oil

kosher salt & pepper

hot pepper flakes

1 lemon, the juice and zest

4 scallions, white parts and green, sliced

14 oz. jar of artichokes, in water (not marinated), drained & cut in halves

8 oz. of uncooked orzo

1/2 c Parmesan cheese (divided)

4 oz. fresh mozzarella cheese, torn into pieces

1 1/4 c chicken stock 

In a large oven proof skillet, heat the olive oil and butter on medium heat.

Cook the onion, garlic until translucent.  

To the pan add in the artichokes and white parts of the scallions.  Season with kosher salt, pepper and hot pepper flakes.   Cook 3-4 minutes.

Turn off the heat and add the lemon juice and zest to the pan.  Scrape up any brown bits.

Add the uncooked orzo & green parts of the scallions to the pan, and mix together.  Pour in 1/4 cup of Parmigiano cheese and scatter in torn pieces of fresh mozzarella.

At this point, if you want to bake it in another baking dish (instead of the skillet), transfer to a 2.5 quart buttered baking dish (or cook it directly in the pan you are using).

Preheat oven to 350F.

Pour the chicken stock over the casserole/skillet and sprinkle with the remaining Parmigiano.

Cover dish tightly with aluminum foil, and bake for 20 minutes.   Carefully uncover the foil, and bake another 25 minutes until golden and bubbly.   (You can also place under the broiler for 2 minutes for a crusty top). 

Garnish with fresh parsley, if you don't like beige food.

I love this so much, I could eat the entire dish myself!

xo