ORZO WITH ARTICHOKES AND LEMON

2 cups orzo
1/4 cup olive oil
2 garlic cloves, minced
1 teaspoon minced lemon zest
1 package (10 ounces) frozen artichoke hearts, thawed, pieces halved
2 tablespoons fresh lemon juice
1/4 cup parsley, chopped
Salt and freshly ground pepper, for taste

Cook orzo in large pot of boiling salted water until al dente, about 12 minutes. Drain and refresh under cold running water; set aside.

Heat oil in large nonstick skillet over medium heat. When hot, add garlic, lemon zest and artichoke hearts. Cook 3 minutes until tender.

Stir in orzo; cook and stir 2-3 minutes longer until heated through. Remove skillet from heat; stir in lemon juice and parsley. Season with salt and pepper and serve immediately.

Makes 12 servings
Source: Cook's Ham and Family Features