Recipe courtesy of Kathy Boulukos
30 min
10 min
4 servings


  • Salt
  • 1 pound orzo pasta 
  • 8 ounces canned marinated artichoke hearts, quartered 
  • 1/2 cup extra-virgin olive oil 
  • 1/4 cup chopped fresh flat-leaf parsley 
  • 2 tablespoons capers, drained 
  • Freshly ground black pepper 


Bring a large pot of water to a boil and add some salt. Cook the orzo according to the package directions. Drain and let cool.

In a large bowl, add the orzo, artichokes, olive oil, parsley and capers. Toss until all the ingredients are combined. Season with salt and pepper and serve warm or at room temperature.

A viewer or guest of the show, who may not be a professional cook, provided this recipe. It has not been tested for home use.

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