Login to Save Like

Ingredients

• 1 jar (6 oz) marinated artichoke hearts, drained and blotted
• 3 tablespoons white wine vinegar
• 1 shallot, coarsely chopped
• 2 cloves garlic
• 1 teaspoon Dijon mustard
• 2 large basil leaves
• 1/2 teaspoon dried oregano
• 3 tablespoons extra-virgin olive oil
• 1/2 pound orzo
• 3/4 pound jumbo lump crabmeat
• 1 pint cherry tomatoes, halved
• 10 oil-packed sun-dried tomatoes, drained and sliced into thin strips
• 1/4 cup chopped fresh chives
• 2 tablespoons chopped fresh parsley

Description

Michael Psilakis, Chef-owner Of Anthos In New York City, Recommends Piling Leftovers Of This Dish Over Greens For An Easy Next-day Salad.

Self