One-Pot Orzo with Sun-Dried Tomato and Artichoke Hearts

1. Prep

Gather all ingredients. Slice the garlic, chop the oregano and parsley, and if using jarred or canned, drain and chop the artichoke hearts and sun-dried tomatoes.

2. Sweat Aromatics

In a medium-sized pot over medium heat, add a drizzle of olive oil followed by the garlic. Cook the garlic, stirring often, just until it's fragrant but not browned—about 1 minute. This ensures a mellow garlic flavor without bitterness. Then add the oregano, cook everything until slightly softened and fragrant.

3. Deglaze

Add the orzo to the pot and cook while stirring for a couple minutes. Deglaze the pot with the white wine, scraping up any browned bits from the bottom. Reduce the wine by 80%, about 2-3 minutes, allowing the alcohol to evaporate and the flavor to concentrate.

4. Cook Orzo

Add the chicken stock and bring everything to a gentle simmer.

5. Add Vegetables

Add the chopped artichoke hearts and sun-dried tomatoes to the pot. Stir to combine. Simmer the mixture, stirring occasionally, until the orzo is tender and the liquid has reduced to a creamy consistency—about 10-12 minutes. Orzo can come with different sizes and cook times, so this may vary and you may have to add a bit more liquid.

6. Finishing Ingredients

Remove the pot from heat. Stir in the microplaned parmesan cheese and the parsley, until it's melted and well incorporated into the creamy orzo. Give the orzo a final taste, adjusting for seasoning with a pinch of salt if necessary. Serve hot, garnished with the chopped parsley. Enjoy your delightful one-pot orzo with sun-dried tomato and artichoke hearts!