Lemony Orzo with Tuna and Artichoke Hearts

Lemony Orzo with Tuna and Artichoke Hearts
Photo by Scott Phillips


  • ½ cup oil-packed sun-dried tomatoes, drained and thinly sliced
  • 1 Tbs. extra-virgin olive oil
  • Freshly ground black pepper
  • 1-½ cups dried orzo (about 9 oz.)
  • Kosher salt
  • 3 Tbs. fresh lemon juice
  • 1/3 cup dry vermouth or white wine
  • + 5 more ingredients
    • 1 14-oz. can artichoke hearts, drained and quartered
    • 1 5-oz. can water-packed solid white tuna, drained
    • 1 small yellow onion, finely chopped
    • 3 Tbs. crème fraîche or sour cream
    • 3 Tbs. coarsely chopped fresh basil

Bring a large pot of well-salted water to a boil. Add the orzo and cook according to package timing until al dente. Drain well. Meanwhile, heat the oil in a large skillet over medium heat. Add the onion, 1/2 tsp. salt, and 1/8 tsp. pepper and cook, stirring often, until deep golden brown, 7 to 8...

View full recipe at Fine Cooking


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