Orzo and Artichoke Salad

Ingredients:

1 ½ cup orzo (rice shaped pasta)

¾ cup olive oil

a 9 oz. package frozen artichoke hearts, thawed and halved if large (or canned)

½ cup canned chicken broth

1 large egg yolk

2 T. white wine vinegar

1 t. Dijon style mustard

2 t. minced fresh basil

2 oz prosciutto, minced (ask deli counter for 12 very thin slices of prosciutto)

2 oz parmesan, grated fresh

2 T. fresh lemon juice or to taste

¼ cup minces fresh parsley leaves

4 scallions

basil leaves for garnish

Instructions:

1. In a kettle of boiling salted water, cook the orzo for 7-8 minutes, or until it is al dente, drain in a sieve, and refresh it under cold water. Drain the orzo well in a bowl and toss it with ¼ cup of the oil.
2. In a small saucepan simmer the artichokes in the broth for 6-7 minutes, or until they are just tender, drain them well, and add them to the orzo.
3. In a small bowl whisk together the egg yolk, the vinegar, the mustard and salt and pepper to taste, add the remaining ½ cup oil in a stream, whisking and whisking the dressing until it is emulsified. Whisk in the minced basil and pour the dressing over the orzo mixture. Add the prosciutto, the parmesan, the lemon juice, the parsley, the scallions, and salt and paper, taste, toss the salad and garnish it with basil leaves.

Serves 4.