I found this one on epicurious.com (it was also published in Gourmet in May 2006). Really nice quick dinner--I made it tonight and added sun-dried tomatoes (in oil) and goat cheese crumbles (but left out the parsley). Other epicurious.com readers suggest adding capers, olives, peeled shrimp, roasted garlic cloves, cherry tomatoes or feta.
1 1/2 cups orzo
3 tbsp pine nuts
1 (14-oz) can whole artichoke hearts (not marinated)
1/4 cup extra-virgin olive oil
2 tbsp red-wine vinegar
3/4 tsp salt
1/2 tsp black pepper
1/2 cup finely chopped fresh flat-leaf parsley
1 tsp finely grated fresh lemon zest (this is such an important ingredient!)
Cook orzo in a 4- to 5-quart pot of boiling salted water until al dente. Drain in a colander.
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.
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.
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.
