Warm Orzo Salad with Artichoke Hearts Sheeps Feta Lemon and Mint
Ingredients
- 1/4 cup (2 fl. oz./60 ml) extra-virgin olive oil, plus more as needed
- 2 shallots, cut into small dice
- 3 garlic cloves, minced
- 10 artichoke hearts (from 2 cans, each 13.75 oz./390 g), drained and halved lengthwise
- 1/4 cup (2 fl. oz./60 ml) dry white wine
- 5 cups (40 fl. oz./1.25 l) chicken or vegetable stock
- 12 oz. (375 g) orzo
- 2 Tbs. fresh lemon juice
- Kosher salt and freshly ground pepper
- 6 oz. (185 g) sheep’s milk feta cheese, cut into small cubes
- Fresh mint leaves for garnish
Instructions
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