Lemony Orzo with Artichokes and Olives

Ingredients

• 170 g orzo (dry)
• 1 cup artichoke hearts (canned, drained)
• 1/3 cup green olives (pitted)
• 1 tbsp lemon zest
• 2 tbsp lemon juice
• 2 cloves garlic
• 1.5 tbsp olive oil
• 3 cups vegetable broth (or chicken broth)
• 1/4 cup Parmesan cheese (finely grated)(optional)
• 1/4 tsp salt(optional)
• 1/4 tsp black pepper(optional)
• 2 tbsp fresh parsley (chopped)(optional)

Instructions

1. 1

   Prep (about 10 minutes): Drain and roughly chop artichoke hearts; slice olives if large. Mince garlic. Zest and juice the lemon; chop parsley if using.

2. 2

   In a large pan, heat olive oil over medium heat. Add garlic and cook 30–60 seconds until fragrant.

3. 3

   Add orzo and stir to coat in the oil for 1 minute. Pour in broth, bring to a gentle boil, then reduce to a simmer.

4. 4

   Simmer uncovered, stirring occasionally, until orzo is tender and creamy, about 10–12 minutes. Add artichokes for the last 3–4 minutes to warm through.

5. 5

   Turn off heat. Stir in lemon zest, lemon juice, olives, and Parmesan (if using). Taste and adjust with salt and black pepper. Rest 1 minute, then serve with parsley (if using).