Instructions: 2 Green onions - finely chopped
1/3 c prosciutto - sliced, chopped
1/3 c fresh parmesan (about 1 oz.)

grated
2 T fresh parsley - chopped

Cook orzo in large saucepan of boiling salted water until aldente. Drain.

Rinse under cold water and drain again. Transfer orzo to large bowl. Add 1 tablespoon olive oil and toss to combine.

Bring chicken broth to simmer in heavy medium saucepan. Add artichokes and simmer 3 minutes. Drain. Mix artichokes into orzo.

Whisk vinegar, lemon juice and mustard in small bowl. Whisk in remaining 2 tablespoons oil. Stir in basil. Pour dressing over orzo. Add all remain ing ingredients and toss well. Season to taste with salt and pepper. Cover and refrigerate. (Can be prepared 1 day ahead.) Serve chilled.

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