Orzo with Crab & Artichoke

So kitchen was closed longer than I had anticipated..  work has once again taken over and dinners have been sandwiches and rotisserie chicken from Albertson's..  I actually found this recipe last week in an old Self Dishes mag and am so glad I made it!!  It is DELISH!!  Enjoy!!


**I tossed in some avocado too!! 
1 jar (6 oz) marinated artichoke hearts, drained and blotted
3 tbsp white vine vinegar
1 shallot, coarsely chopped
2 cloves garlic
1 tsp Dijon mustard
2 large basil leaves
1/4 tsp dired oregano
3 tbsp extra-virgin olive oil
1/2 lb orzo
1/4 lb jumbo lump crabmeat
1 pint cherry tomatoes, halved 10 oil-packed sun-dried & sliced into thin strips
1/4 cup chopped fresh chives
2 tbsp chopped fresh parsley


Bring a large pot of water to a boil.  Coarsely chop all but 4 artichoke hearts;  set aside chopped hearts.  Place whole hearts in a blender.  Add vinegar, shallot, garlic, mustard, basil & oregano; season with salt & pepper.  Turn on blender & slowly add oil until dressing emulsifies; set aside.  Boil orzo until al dente (about 8 min.)  Drain and transfer to a bowl.  add crabmeat, cherry tomatoes, sun-dried tomatoes, chives, parsley, reserved chopped artichokes & dressing; toss.  Eat up!!