Can I use a different pasta shape instead of orzo?

While orzo is ideal because its small size allows for maximum crispiness, you could use other small pasta shapes like couscous or fregola. The texture will be different but still delicious. Avoid larger pasta shapes as they won't crisp up as effectively.

Is there a dairy-free alternative to goat cheese I can use?

Absolutely! For a dairy-free version, try a dollop of dairy-free cream cheese or even some soaked and blended cashews for creaminess. You could also simply omit the cheese and add some nutritional yeast for a cheesy flavor.

My orzo isn't getting crispy. What am I doing wrong?

The most common issue is too much moisture. Make sure your orzo is well-drained after cooking and that your pan is hot enough. Also, patience is key—let the orzo sit undisturbed against the hot pan for several minutes to develop that crispy texture.

Can I make this dish vegetarian?

Definitely! Skip the prosciutto and add an extra tablespoon of olive oil to compensate for the missing fat. For a savory punch, add some capers or olives, or sprinkle with smoked paprika to get that depth of flavor without the meat.

Crispy Orzo with Artichokes and Lemon Recipe

Name: Crispy Orzo with Artichokes and Lemon Recipe
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Cuisine: Mediterranean
Ingredients: 3 cups cooked orzo (about 1 1/2 cups dry); 4 ounces prosciutto; 2 tablespoons olive oil; 1 shallot, diced; 2 garlic cloves, minced; 2 (12-ounce) jars artichoke hearts, drained (and chopped if you wish); 1 lemon, zest grated and juiced; Salt and freshly ground black pepper, to taste; 3 to 4 ounces goat cheese, crumbled; Fresh mint or herbs, for garnish

This Crispy Orzo with Artichokes and Lemon is a game-changer for your weeknight dinner rotation! The combination of golden, crispy orzo with tangy artichokes, bright lemon, and salty prosciutto creates a flavor explosion that’s both sophisticated and comforting. Ready in just 40 minutes, this dish strikes the perfect balance between fancy restaurant fare and practical home cooking.

Why You’ll Love This Recipe

Quick and Sophisticated: This dish looks and tastes like something from an upscale Italian restaurant, but comes together in just 40 minutes.
Texture Heaven: The contrast between the crispy orzo, tender artichokes, and creamy goat cheese creates an incredibly satisfying eating experience.
Balanced Flavors: The saltiness of prosciutto, tanginess of goat cheese, brightness of lemon, and earthiness of artichokes come together in perfect harmony.
Versatile: Works beautifully as either a main dish or impressive side dish for dinner parties.

Ingredients You’ll Need

Orzo: The star of the show! This rice-shaped pasta gets delightfully crispy when toasted in the pan, creating wonderful texture.
Prosciutto: Adds a salty, meaty element that crisps up beautifully. The rendered fat also adds flavor to the dish.
Olive Oil: Helps crisp the orzo and adds richness. Use a good quality one since its flavor will shine through.
Shallot: Provides a milder, more complex flavor than regular onions. Adds a subtle sweetness that balances the tangy elements.
Garlic: Brings essential aromatic depth to the dish. Fresh is definitely best here.
Artichoke Hearts: The jarred variety works perfectly – they add wonderful texture and a slightly tangy, earthy flavor that makes this dish special.
Lemon: Both the zest and juice brighten everything up and cut through the richness. Don’t skip the zest – it’s where much of the flavor lives!
Goat Cheese: Adds creaminess and a tangy punch that complements the artichokes beautifully.
Fresh Mint or Herbs: Brings freshness and color. Mint works wonderfully, but basil, parsley, or chives are great alternatives.

Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

Protein Swaps

Replace prosciutto with crispy bacon, pancetta, or even smoked salmon added at the end. For a vegetarian version, use toasted pine nuts or walnuts for crunch.

Cheese Options

Not a fan of goat cheese? Try feta for a similar tang, or even fresh mozzarella pearls for a milder option. Shaved parmesan would add a nice nutty flavor too.

Veggie Additions

Add cherry tomatoes, sautéed mushrooms, or wilted spinach for extra nutrition and color. Roasted red peppers would also work beautifully with these flavors.

Herb Variations

Switch up the mint for whatever herbs you have on hand – basil, dill, chives, or oregano all work wonderfully in this Mediterranean-inspired dish.

How to Make Crispy Orzo with Artichokes and Lemon

Step 1: Cook the Orzo

Cook orzo in salted water according to package directions until al dente, usually 8-10 minutes. Drain well and set aside.

Step 2: Crisp the Prosciutto

Heat a large skillet over medium heat. Add the prosciutto slices and cook until they become golden and crispy, about 5-6 minutes. Remove and place on paper towels to cool and crisp up further.

Step 3: Sauté Aromatics

In the same skillet, add olive oil (you want about 2 tablespoons total, including any rendered fat from the prosciutto). Add shallots and garlic with a pinch of salt and cook for about 5 minutes until softened and fragrant.

Step 4: Crisp the Orzo

Add the cooked orzo to the skillet and toss to coat in the oil and aromatics. Press the orzo into an even layer covering the bottom of the pan. Let it cook undisturbed for a few minutes until the bottom layer becomes golden and crispy. Toss and repeat this process several times until you have lots of delightfully crispy bits.

Step 5: Add Remaining Ingredients

Add the drained artichoke hearts to the crispy orzo. Stir in the lemon zest and juice. Taste and season with salt and pepper as needed.

Step 6: Finish and Serve

Turn off the heat. Crumble the goat cheese into the orzo mixture and gently fold it in. Tear or chop the fresh mint and sprinkle it throughout. Break the crispy prosciutto into pieces and scatter over the top. Serve immediately while still warm.

Pro Tips for Making the Recipe

Dry the Orzo: After cooking, drain the orzo very well – excess moisture will prevent it from crisping properly.
Be Patient: The key to getting truly crispy orzo is letting it sit undisturbed against the hot pan. Resist the urge to stir constantly!
Cast Iron Works Best: If you have a cast iron skillet, use it for this recipe – it creates the best crispy texture.
Artichoke Preparation: If you prefer smaller pieces of artichoke, chop them before adding. If you like bigger chunks, leave them whole.
Room Temperature Cheese: Let the goat cheese come to room temperature before adding it to the dish for easier incorporation.

How to Serve

Main Dish

Serve this as a complete meal with a simple green salad dressed with olive oil and lemon juice on the side.

Side Dish

This orzo works beautifully alongside grilled chicken, fish, or lamb chops for a more substantial meal.

Wine Pairing

The bright lemony flavors pair wonderfully with a crisp Sauvignon Blanc or Pinot Grigio. For red wine lovers, try a light-bodied Pinot Noir.

Make Ahead and Storage

Storing Leftovers

Store leftovers in an airtight container in the refrigerator for up to 3 days. The flavors actually develop nicely overnight!

Freezing

I don’t recommend freezing this dish as the texture of the orzo and artichokes will change significantly upon thawing.

Reheating

Reheat leftovers in a skillet with a splash of olive oil to re-crisp the orzo. Microwave reheating works too, but you’ll lose some of the crispiness.

Note: If making ahead, consider reserving the goat cheese and prosciutto to add fresh when serving for the best texture.

FAQs

Can I use a different pasta shape instead of orzo?

While orzo is ideal because its small size allows for maximum crispiness, you could use other small pasta shapes like couscous or fregola. The texture will be different but still delicious. Avoid larger pasta shapes as they won’t crisp up as effectively.
Is there a dairy-free alternative to goat cheese I can use?

Absolutely! For a dairy-free version, try a dollop of dairy-free cream cheese or even some soaked and blended cashews for creaminess. You could also simply omit the cheese and add some nutritional yeast for a cheesy flavor.
My orzo isn’t getting crispy. What am I doing wrong?

The most common issue is too much moisture. Make sure your orzo is well-drained after cooking and that your pan is hot enough. Also, patience is key—let the orzo sit undisturbed against the hot pan for several minutes to develop that crispy texture.
Can I make this dish vegetarian?

Definitely! Skip the prosciutto and add an extra tablespoon of olive oil to compensate for the missing fat. For a savory punch, add some capers or olives, or sprinkle with smoked paprika to get that depth of flavor without the meat.

Final Thoughts

This Crispy Orzo with Artichokes and Lemon is a testament to how a few quality ingredients can transform into something truly special. I love how the crispy texture of the orzo contrasts with the tender artichokes, while the bright lemon and creamy goat cheese create a sauce that’s both light and satisfying. It’s become my go-to recipe when I want to impress without spending hours in the kitchen. Give it a try—I’m confident it will earn a permanent spot in your dinner rotation!

Crispy Orzo with Artichokes and Lemon Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star No reviews

Author: Lisa
Prep Time: 20 minutes
Cook Time: 20 minutes
Total Time: 40 minutes
Yield: 2 servings 1x
Category: Main-course
Method: Stovetop
Cuisine: Mediterranean
Diet: Vegetarian

Print Recipe

Description

This crispy orzo with artichokes and lemon is a quick and satisfying main-course dish packed with Mediterranean flavors. Toasted orzo pasta gets crunchy in the skillet, paired with tangy goat cheese, savory prosciutto, briny artichoke hearts, and fresh lemon zest. A shower of herbs adds brightness, making it ideal for a light dinner or unique side.

Instructions

Cook the Orzo: If you haven’t cooked the orzo yet, bring a pot of salted water to a boil. Add 1 1/2 cups dry orzo and cook according to package directions, usually boiling for 8 to 10 minutes until al dente. Drain and set aside.
Crisp the Prosciutto: Heat a large skillet over medium heat and add the prosciutto. Cook until crisp and golden, about 5 to 6 minutes. Remove the prosciutto and place on a paper towel to cool. Note: Prosciutto won’t render much fat; if using bacon, you may have enough rendered fat for the next step.
Sauté Aromatics: In the same skillet over medium heat, add the olive oil (enough to total about 2 tablespoons). Stir in the diced shallot and minced garlic with a pinch of salt. Cook for 5 minutes, until softened and fragrant.
Crisp the Orzo: Add the cooked orzo to the skillet and toss well to combine with aromatics and oil. Press the orzo into an even layer covering the pan’s bottom and let cook undisturbed for a few minutes until it begins to get golden and crispy. Toss and repeat this process 2 to 3 more times, pressing and crisping until the orzo develops a golden color and crunchy texture in places.
Add Artichokes & Season: Stir in the drained (and chopped, if desired) artichoke hearts. Grate the zest of the lemon directly into the pan and add the lemon juice. Season to taste with salt and freshly ground black pepper. Turn off the heat.
Finish & Serve: Crumble the goat cheese over the orzo and gently toss to combine, allowing the cheese to begin melting. Add in chopped fresh mint or other herbs. Finally, crumble the crispy prosciutto on top and serve immediately, garnished with extra herbs if desired.