Orzo With Crab And Artichoke

• 1 jar (6 ounces) 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 minced chives
• 2 tablespoons chopped flat-leaf parsley

1. Bring a large pot of water to a boil. Coarsely chop all but 4 artichoke hearts; set aside hearts. Place remaining hearts in a blender. Add vinegar, shallot, garlic, mustard, basil and oregano; season with salt and pepper. Turn on blender and slowly add oil until dressing is emulsified; set aside. Add orzo to boiling water and cook until al dente, about 8 minutes. Drain pasta and then rinse under cold water. Drain again and transfer to a bowl; add crabmeat, cherry tomatoes, sun-dried tomatoes, chives, parsley, reserved artichoke and dressing; toss. Divide among 4 plates. Leftovers are also delicious chilled.

hearts, white wine vinegar, shallot, garlic, mustard, basil, oregano, extravirgin olive oil, orzo, lump crabmeat, cherry tomatoes, oil, chives, flatleaf

Taken from www.epicurious.com/recipes/food/views/orzo-with-crab-and-artichoke-236755 (may not work)