Executive chef Michael Psilakis, at Dona in New York City, recommends piling leftovers of this dish over greens for an easy next-day salad.

Ingredients

　　1 jar (6 ounces) marinated artichoke hearts, drained and blotted

　　3 tablespoons white wine vinegar

　　1 shallot, coarsely chopped

　　2 cloves garlic

　　1 teaspoon Dijon mustard

　　2 large basil leaves

　　1/2 teaspoon dried oregano

　　3 tablespoons extra-virgin olive oil

　　1/2 pound orzo

　　3/4 pound jumbo lump crabmeat

　　1 pint cherry tomatoes, halved

　　10 oil-packed sun-dried tomatoes, drained and sliced into thin strips

　　1/4 cup minced chives

　　2 tablespoons chopped flat-leaf parsley

　　Bring a large pot of water to a boil. Coarsely chop all but 4 artichoke hearts; set aside hearts. Place remaining hearts in a blender. Add vinegar, shallot, garlic, mustard, basil and oregano; season with salt and pepper. Turn on blender and slowly add oil until dressing is emulsified; set aside. Add orzo to boiling water and cook until al dente, about 8 minutes. Drain pasta and then rinse under cold water. Drain again and transfer to a bowl; add crabmeat, cherry tomatoes, sun-dried tomatoes, chives, parsley, reserved artichoke and dressing; toss. Divide among 4 plates. Leftovers are also delicious chilled.

Nutrition Per Serving

　　16.6 g fat (2 g saturated)

　　52.5 g carbs

　　5.3 g fiber

　　24.6 g protein

　　#### Nutritional analysis provided by Self