Orzo with Artichokes and Pine Nuts

Preparation

1. Step 1

   Cook orzo in a 4- to 5-quart pot of boiling salted water until al dente. Drain in a colander.

   Step 2

   While orzo cooks, lightly toast pine nuts in a dry small skillet over moderate heat, stirring, until pale golden, about 2 minutes. Remove from heat and cool 1 minute, then coarsely chop.

   Step 3

   Drain artichoke hearts in a large sieve and rinse well. Pull off leaves from bases of hearts and quarter bases. Rinse leaves and bases well, then drain thoroughly.

   Step 4

   Stir together oil, vinegar, salt, and pepper in a large bowl. Add orzo, pine nuts, artichokes (leaves and bases), parsley, and zest and toss to combine.