Warm Lemon Orzo Salad with Sautéed Asparagus, Seared Artichokes, and Whipped Dill Ricotta

Instructions

1. 1

   Bring a large pot of water to a boil and add half of the salt. Cook the orzo according to package directions until al dente, 8 to 10 minutes. Reserve 120 ml (1/2 cup) of the cooking water, drain, and toss the orzo with 1 tablespoon olive oil, the lemon zest, and 1 tablespoon lemon juice.

2. 2

   While the orzo cooks, combine the ricotta, half of the dill, the Parmesan, 1 tablespoon lemon juice, 1 tablespoon water, a pinch of salt, and a little black pepper in a bowl. Whisk with a spoon or small whisk until creamy and light. Set aside.

3. 3

   Heat a large skillet over medium-high heat. Add 1 tablespoon olive oil and sear the artichoke hearts for 4 to 5 minutes, turning them, until the edges are golden. Add the red pepper flakes if using and transfer to a plate.

4. 4

   In the same skillet, add the remaining 1 tablespoon olive oil. Sauté the shallot for 2 minutes until softened. Stir in the garlic and cook for 30 seconds. Add the asparagus, peas, and 2 tablespoons of the reserved cooking water; cook for 3 to 4 minutes until the asparagus is tender-crisp.

5. 5

   In a small bowl, whisk together the white wine vinegar, honey, the remaining 1 tablespoon lemon juice, the rest of the salt, and black pepper to taste.

6. 6

   Add the cooked orzo to the skillet with the asparagus and peas. Fold in the seared artichokes and pour in the dressing. Toss over low heat for 1 to 2 minutes until everything is well coated; add a little more reserved cooking water if needed to loosen the mixture.

7. 7

   Serve the salad warm on a platter or plates. Spoon the whipped ricotta over the top, then finish with the chopped pistachios and remaining dill. Add extra Parmesan if desired and a final grind of black pepper.