Name: Artichoke & Lemon Ricotta Orzo
Cook time: 1800 s
Total time: 1800 s
Yield: 4
Ingredients: medium shallot, finely chopped; garlic cloves, minced; extra virgin olive oil, divided; orzo; dry white wine, such as Chardonnay; vegetable broth, divided; (14 oz) can artichoke hearts, halved or quartered and patted dry; to 3/4 cup whole milk ricotta (see Notes); grated Parmigiano Reggiano; Zest of medium lemon; fresh lemon juice; Fine sea salt, to taste; Freshly ground black pepper, to taste; For Serving; Chopped fresh parsley; Shaved Parmigiano Reggiano; Freshly ground black pepper; Extra virgin olive oil, optional

Yarin Danieli

Hi! I’m Yarin, a home baker and cook.

My culinary journey began as a teenager, inspired by my mom, an incredible cook. She taught me the basics, and from there, I put my own spin on things. My style is mostly Italian-inspired, but I love experimenting with different flavors and cuisines.

In recent years, videography has become a big part of my life, so I decided to combine my love for cooking with my passion for creating content. I'm excited to share my journey of making delicious food with you!

Yarin Danieli

Artichoke & Lemon Ricotta Orzo

breadbakebeyond