Orzo With Crab and Artichoke

Serves 4

INGREDIENTS

• 1 jar (6 oz) 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 chopped fresh chives
• 2 tablespoons chopped fresh parsley

PREPARATION

1. Bring a large pot of water to a boil. Coarsely chop all but 4 artichoke hearts; set aside chopped hearts. Place whole 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 emulsifies; set aside. Boil orzo until al dente, about 8 minutes. Drain; rinse with cold water. Drain again; transfer to a bowl. Add crabmeat, cherry tomatoes, sun-dried tomatoes, chives, parsley, reserved chopped artichokes and dressing; toss. Divide among 4 plates.

THE SKINNY

449 calories per serving, 16.6 g fat (2 g saturated), 52.5 g carbs, 5.3 g fiber, 24.6 g protein