Recipe courtesy of Kathy Boulukos

George and Kathy's Orzo with Marinated Artichokes and Capers

  • Level: Easy
  • Total: 30 min (includes cooling time)
  • Active: 10 min
  • Yield: 4 servings
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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 


  1. 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.
  2. 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.