Directions:
Bring a large pot of salted water to a boil. Add the orzo and cook according to package instructions until al dente, about 8-10 minutes. Drain and set aside.
In a large skillet, heat the olive oil over medium heat. Add the minced garlic and sauté for 1-2 minutes, or until fragrant.
Add the quartered artichoke hearts to the skillet and cook for an additional 3-4 minutes, stirring occasionally.
Stir in the cooked orzo, lemon zest, and lemon juice. Mix well to combine all the ingredients.
Remove from heat and fold in the chopped parsley, grated Parmesan cheese, salt, pepper, and red pepper flakes if using.
Serve warm, garnished with extra parsley and Parmesan if desired.
Prep Time: 10 minutes | Cooking Time: 15 minutes | Total Time: 25 minutes
Kcal: 320 kcal | Servings: 4 servings
Unlocking the Secret of Lemon Peels: A Simple Tip You Need to Know !!
I Didn’t Expect This! The Hair on My Bald Spot is Growing Like Crazy! 100% Efficiency!
Baked Huli Huli Chicken: A Tropical Culinary Journey to Hawaii’s Flavor Paradise
Refreshing Avocado and Banana Milkshake: A Wholesome Treat
Prepare this homemade spray for polishing wooden furniture and doors
Condensed Milk Cake
Sprinkling salt on watermelon is the new trend that’s going viral in the South. Here’s why
The Unexpected Dangers of Shattered Oven Glass: A Look at Spontaneous Glass Breakage
How to Naturally Eliminate Dust Mites and Bedbugs from Your Mattress
