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Artichoke, pea & lemon orzotto

Name: Artichoke, pea & lemon orzotto
Yield: 4 servings
Cuisine: Mediterranean
Ingredients: 35 ml extra-virgin olive oil; 1 medium onion or shallots, finely diced; 2 cloves garlic, finely chopped; to taste fine sea salt and black pepper; 900 ml light vegetable stock, measured; 60 g Parmesan, packed separately; 300 g prepared artichoke hearts, quartered; 1 large unwaxed lemon, zest and juice; 320 g dry orzo pasta; 15 g flat-leaf parsley

A seasonal Mediterranean recipe centred on artichoke, pea & lemon orzotto. Mery and Alfredo organise it as a chef-prepared base with a short fresh finish, separating delicate finishes whenever this protects texture and flavour.

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Ingredients for 4 people

Ingredients

35 mlextra-virgin olive oil
1 mediumonion or shallots, finely diced
2 clovesgarlic, finely chopped
to tastefine sea salt and black pepper
900 mllight vegetable stock, measured
60 gParmesan, packed separately
300 gprepared artichoke hearts, quartered
1 largeunwaxed lemon, zest and juice
320 g dryorzo pasta
15 gflat-leaf parsley

Preparation

Method

01
Soften onion, garlic and prepared artichoke hearts, quartered and unwaxed lemon, zest and juice gently in olive oil.
02
Add orzo pasta, toast for 1–2 minutes and pour in about two-thirds of the measured stock.
03
Cook until about 70% tender and still looser than the final dish; fold in sturdy vegetables only.
04
Cool quickly in a shallow tray. Pack the remaining stock and the listed cheese or creamy element or Parmesan, packed separately and flat-leaf parsley separately.

Storage, production-day labelling and Mery & Alfredo's internal kitchen notes are intentionally not part of the public recipe.