Creamy Lemon & Artichoke Orzo with Spinach
Creamy lemon orzo cooked with stock, artichoke hearts, and garlic, stirred with spinach and finished with double cream and parmesan.
- 200 g orzo pasta
- 200 g artichoke hearts (in brine or oil, drained)
- 150 g spinach (fresh)
- 2 cloves garlic cloves
- 500 ml vegetable stock
- 1 zest and juice lemon
- 50 ml double cream
- 50 g parmesan cheese (grated)
- 2 tbsp olive oil
- 2 tbsp fresh parsley
- 1 to taste salt
- 1 to taste black pepper
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Add to a shopping listHow the shopping list works →- Step 1
Cook the orzo pasta according to packet instructions in salted boiling water. Drain, reserving about 100ml of the pasta water, and set aside.
- Step 2
While the orzo is cooking, prepare the other ingredients. Drain and roughly chop the artichoke hearts. Mince the garlic. Zest and juice the lemon. Finely chop the fresh parsley.
- Step 3
Heat the olive oil in a large frying pan or saucepan over a medium heat. Add the minced garlic and cook for 1 minute until fragrant, being careful not to burn it.
- Step 4
Add the chopped artichoke hearts to the pan and sauté for 3-4 minutes until lightly golden.
- Step 5
Pour in the vegetable stock and bring to a simmer. Let it bubble for 2 minutes.
- Step 6
Stir in the cooked orzo, lemon zest, and lemon juice. Season with salt and pepper.
- Step 7
Add the fresh spinach a handful at a time, stirring until it wilts into the pasta.
- Step 8
Stir in the double cream and grated parmesan cheese. Cook gently for 1-2 minutes until the sauce is creamy and the cheese has melted. If the sauce is too thick, add a splash of the reserved pasta water.
- Step 9
Stir in most of the chopped fresh parsley.
- Step 10
Serve immediately, garnished with the remaining fresh parsley and extra parmesan if desired.
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