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Orzo and Artichoke Salad with Prosciutto

3/4 cup orzo
3 tbl. olive oil
1/4 cup canned chicken broth
1/2 of a 9 oz. package frozen artichoke hearts, thawed and halved
1 tbl. white wine vinegar
1 tbl. fresh lemon juice
2 tsp. Dijon mustard
2 tbl. minced fresh basil
2 green onions, finely chopped
1/3 cup chopped sliced prosciutto
1/3 cup freshly grated Parmesan cheese (about 1 oz.)
2 tbl. chopped fresh parsley
Salt and pepper to taste

Cook orzo in large saucepan of boiling salted water until just
tender but still firm to the bite. Drain. Rinse under cold water
and draing again. Transfer to large bowl. Add 1 tbl. olive oil
and toss to combine.

Bring chicken broth to simmer in heavy medium saucepan. Add
artichokes and simmer 3 minutes. Drain. Mix artichokes into orzo.

Whisk vinegar, lemon juice and mustard in small bowl. Whisk in
remaining 2 tbl. oil. Stir in basil. Pour dressing over orzo.
Add all remaining ingredients and toss well. Season to taste with
salt and pepper. Cover and refrigerate. Serve chilled. This can
be made a day ahead.


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