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