Slow Simmered Lemon Artichoke Orzo

Slow Simmered Lemon Artichoke Orzo

Holistically Bri

Servings

2

Ingredients

  • italian orzo pasta, 1 cup
    recommended brand: trader joe’s
  • garlic cloves, 2–3 minced (optional for extra flavor — omit for convenience/time)
  • ghee butter or butter of choice, 1 tbsp
  • extra virgin olive oil, 1 tbsp (plus more to serve)
  • broth (vegetable or animal based), 3 cups
  • canned artichoke hearts, 1 can rinsed + chopped
  • fresh lemon, 1 juiced + ½ tsp zest
  • salt + pepper, to taste
  • garnish recommendation: additional olive oil, fresh parsley, nutritional yeast

Directions

  1. If using garlic, heat olive oil in a pan over medium-low heat. Add garlic and sauté until fragrant, about 1–2 minutes.

    If not using garlic, skip this step and hold olive oil for serving.

  2. Add ghee butter. Stir in orzo and toast for 2–3 minutes until lightly golden and fragrant.

  3. Pour in broth and season with salt and pepper. Bring to a gentle simmer. Stir occasionally to prevent sticking.

  4. After about 8–10 minutes, stir in chopped artichokes. Continue simmering until orzo is tender and creamy, about 12–15 minutes total.

    Add more broth as needed. Orzo will soak up liquid as it cooks. Taste test for tenderness.

  5. Turn off heat. Stir in lemon juice and zest. Taste and adjust salt and pepper as needed.

  6. Serve with fresh parsley, nutritional yeast, and a drizzle of olive oil.
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