One-Pot Artichoke Orzo
with Dilly Spinach & Crispy Onions
Did you know that artichokes are actually the flower buds of a thistle, harvested before they bloom? This one-pot pasta dish showcases briny artichoke hearts, enrobed in a tomato cream sauce with lush spinach. We top off the meal with refreshing dill, fragrant lemon zest, and crunchy sweet onions.
Nutrition (per serving)
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INGREDIENTS
- 13.75 oz artichoke hearts, drained and patted dry
- 1 shallot, peeled and thinly sliced
- 1 tsp Italian seasoning
- 4 oz orzo pasta
- 6 tbsp mojo rojo sauce
- 2 tbsp tomato powder
- 1 lemon, zested and juiced (divided)
- 0.25 oz dill, fronds chopped
- 1/4 cup crispy onions
- 2 oz teen spinach
- 1 tbsp vegan parmesan
- 1 tbsp olive oil
- Salt
- Pepper
Nutrition (per serving)
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INSTRUCTIONS
Heat 1 tbsp olive oil in medium saucepan over medium heat. Add artichoke hearts and cook, undisturbed, until slightly browned, 3 to 5 minutes. Add shallot and Italian seasoning blend and cook, stirring occasionally, until shallot is translucent and shiny, 2 to 3 minutes. Stir in orzo, mojo rojo, tomato powder, and 2½ cups water and bring to a boil. Reduce heat and simmer, stirring frequently, until orzo is cooked through, 10 to 13 minutes. (TIP: Add more water, 1 tbsp at a time, to reach desired consistency.)
Combine lemon zest, dill, and crispy onions in small bowl. Stir and set aside.
Add spinach to orzo and stir until wilted, 1 to 2 minutes. Off heat, add parmesan, as much lemon juice as you'd like, and a pinch of pepper and stir to combine. Divide one-pot artichoke orzo with dilly spinach between shallow bowls and top with crispy onions. Enjoy!
For 4-serving meal, double all ingredients. You may need to cook in batches, in larger cooking vessels, or for longer cook times. Follow visual cues in 2-serving recipe.
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