The Foodinista’s Orzo

I am boldly claiming this recipe as my own (though it is derived from a circa 1984 Gourmet recipe that my parents have made for the past 25 years) as I’ve tinkered with it over the years and made it my own. I only make it a few times a year because I don’t ever, ever want to tire of it, so I tend to break it out for special occasions—or for people I really like a lot. Like our friend Vincent, who is coming over tonight for burgers. He’s bringing the dessert, so watch for reports later in the week. But in the meantime, here’s a taste of orzo:

The Foodinista’s Orzo

1 1/2 cups orzo

3/4 cups good olive oil, divided

1 or 2 8-ounce packages frozen artichokes, thawed [UPDATE 5/29/10: YOU COULD ALSO SUB ONE OR TWO 13.75-OUNCE CANS WHOLE ARTICHOKES IN WATER, WHICH I THEN DRAIN AND QUARTER]

1 egg yolk

2 tablespoons white wine vinegar

1 teaspoon dijon mustard

2 tablespoons fresh basil, julienned

3 ounces thinly sliced prosciutto, minced

3 ounces freshly grated pecorino

Fresh lemon juice, to taste

1/4 cup fresh Italian parsley, chopped

4 green onions, thinly sliced (including greens)

In a medium pot of heavily salted boiling water, cook orzo until al dente, 7 or 8 minutes. Cut heat and add artichokes. Drain and rinse with cold water. Toss orzo and artichokes in mixing bowl with 1/4 cup olive oil.

In a small bowl, whisk together egg yolk, vinegar, mustard, salt and pepper. Add remaining 1/2 cup oil in a stream, whisking to emulsify.

Whisk in chopped basil. Pour over orzo and artichokes. Add prosciutto, Pecorino, parsley, green onions and toss. Add a squeeze of fresh lemon juice (1-2 tablespoons) to taste. Add more salt. Always.

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