Orzo with Artichokes Pine Nuts

Step 1: Artichokes ... Drain the artichokes (but reserve the liquid). Dice the artichokes into bite size pieces, or a bit smaller, and add to a small bowl. Add the lemon zest, 1 tablespoon of the reserved liquid from the artichokes, parsley and shallots; mix well.

Step 2: Pine Nuts ... Toast the pine nuts. I prefer to toast them in a dry saute pan over medium to medium high heat. They only take a few minutes. Once you start to smell the nuts, they are probably done. Just keep an eye on them - they go very quickly; and make sure to stir often. Remove from the heat, cool, and rough chop.

Step 3: Orzo ... Bring salted water up to a boil, and cook the orzo according to package directions. Once the pasta is done, drain, return to the pot, the add in the artichoke mixture, pine nuts, and toss well.

Step 4: Finish ... Every brand of marinated artichokes are different. Some have a more "vinegar" based dressing, whereas others are more oil based. So if you like a bit more "of a bite or a vinegar taste," add a little of the red wine vinegar - this is just an option. You can also add a bit more of the artichoke liquid if you like as well. It is all up to personal taste. Season well with salt and pepper.

Step 5: Serve ... This can be served warm, room temp and even chilled. And don't forget to shave fresh parmesan over the top. ENJOY! You could easily add thin sliced chicken over the top for a main course.