This is a simple weeknight meal that will leave you with some leftovers for lunch the next day. It makes about 4 meal-size servings.
3 cups orzo (cook according to package instructions)
6 tablespoons pine nuts
2 14oz cans of artichoke hearts
1/2 cup olive oil
4 tablespoons red wine vinegar
1 1/2 teaspoons salt
1 teaspoon freshly ground black pepper
1 cup roughly chopped fresh italian parsley (flat-leaf)
2 teaspoons finely grated lemon zest
1/2 cup roughly chopped olives (mix of picholine, kalamata, etc)
grated raw milk manchego (optional)
Cook orzo according to instructions on box. Drain well.
Toast pine nuts in dry skillet. Remove to cool and coarsley chop.
Drain artichoke hearts and rinse. Cut each heart into quarters.
Whisk together oil, vinegar, salt and pepper.
Add orzo, pine nuts, olives and artichokes into large bowl. Add parsley and lemon zest. Pour dressing on top and toss.
Put in serving bowls and grate fresh manchego on top.
(Adapted from Gourmet, May 2006)