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

3/4	c	Orzo
3	tb	Olive oil
1/4	c	Chicken broth; canned or fre
1/2	pk	Frozen artichoke hearts (9 o
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.)
2	tb	Fresh parsley; chopped

Recipe by: Bon App=E9tit, October 1993, Pg.14/Pine Tavern Restaurant Preparation Time: 60:0 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. Cove r and refrigerate. (Can be pr epared 1 day ahead.) Serve chilled.

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