Title: Orzo and Artichoke Salad with Prosciutto
Categories: Italian, Pasta, Salads
Yield: 4 Servings

3/4 c Orzo
3 tb Olive oil
1/4 c Chicken broth -- canned or
Fresh
1/2 pk Frozen artichoke hearts (9
-oz pkg.) -- thawed and
1 tb White wine vinegar
1 tb Fresh lemon juice
2 ts Dijon mustard
2 tb Fresh basil -- minced

2 green onions - finely chopped
1/3 c prosciutto -- sliced, chopped
1/3 c fresh parmesan (about 1 oz.)
: -grated
2 T fresh parsley -- chopped

Cook orzo in large saucepan of boiling salted water until aldente. Drain.
Rinse under cold water and drain again. Transfer orzo to large bowl. Add 1
tablespoon olive oil and toss to combine.

Bring chicken broth to simmer in heavy medium saucepan. Add artichokes and
simmer 3 minutes. Drain. Mix artichokes into orzo.

Whisk vinegar, lemon juice and mustard in small bowl. Whisk in remaining 2
tablespoons oil. Stir in basil. Pour dressing over orzo. Add all remain
ing ingredients and toss well. Season to taste with salt and pepper. Cover
and refrigerate. (Can be prepared 1 day ahead.) Serve chilled.

Recipe By : Bon App=E9tit, October 1993, Pg.14/Pine Tavern Restaurant

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini