Orzo & Artichoke Salad With Prosciutto - cooking recipe

Ingredients

3/4 cup orzo pasta
3 tablespoons olive oil
1/4 cup canned chicken broth or 1/4 cup fresh chicken broth
4 1/2 ounces packages frozen artichoke hearts, thawed,rinsed
1 tablespoon white wine vinegar
1 tablespoon fresh lemon juice
2 teaspoons Dijon mustard
2 tablespoons fresh basil, minced
2 green onions, finely chopped
1/3 cup prosciutto, sliced,chopped
1/3 cup fresh parmesan cheese, grated (about 1 oz.)
2 tablespoons fresh parsley, chopped

Preparation

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 remaining ingredients and toss well.
Season to taste with salt and pepper.
Cover and refrigerate (Can be prepared 1 day ahead).
Serve chilled.