• Heat 2 tablespoon olive oil in a large, high-sided sauté pan, skillet or braiser oven over medium-high heat.
• Add 1 medium shallot and sauté until soft and fragrant. Add 1 1/2 cups orzo, season with a pinch of kosher salt and cracked black pepper, and cook, stirring occasionally, until lightly toasted, about 2 minutes.
• Add 1/2 cup dry white wine or chicken broth, scrape up any browned bits from the bottom of the pan with a wooden spoon, and simmer until the liquid has evaporated and the pan is almost dry, about 1 minute.
• Slowly add 3 cups chicken broth and bring to a simmer over medium-high heat, cover and set a timer for 12 minutes.
• While the orzo cooks, chop 1 can artichoke hearts and ½ cup sun-dried tomatoes.
• Remove the lid and stir in the artichoke hearts and sun-dried tomatoes. Continue cooking until most of the liquid has reduced.
• Remove from the heat and stir in the ⅔ cup Parmesan cheese and 5 ounces baby spinach stirring just until spinach has wilted, about 1 to 2 minutes. Add the zest and juice of one lemon and 1 tablespoon butter and stir to combine. Taste and season with more salt and pepper if needed.
• Serve immediately topped with additional Parmesan, if desired.

SERVING SUGGESTIONS

• I serve this with a rotisserie chicken, my favorite side salad, and crusty bread.

SWAP SUGGESTIONS

• Pasta: The orzo can be swapped for spaghetti, ditalini, shells, or elbows.
• Protein: Saute in some cooked sausage if you’d like to add a boost of protein.
• Vegetarian: Use vegetable broth.
• Gluten-free: Swap the orzo for gluten free orzo or quinoa.
• Other: If your family doesn’t like artichokes or sundried tomatoes, you can swap those for frozen peas and/or fresh tomatoes. You can also swap the spinach for arugula.

WEEKEND PREP / MAKE AHEAD

• Chop shallot or onion in advance and store in airtight container.
• You can make the dish up until adding the fresh spinach and store in an airtight container.
• To finish prepping, add ¼ cup of broth or water (more if it feels too dry) to a hot skillet with the prepped orzo and finish the recipe.