This hadn’t originally jumped out at me but as I was flipping through the cookbooks looking for vegetarian dinner ideas, the Baked Orzo and Artichokes from Smitten Kitchen Keepers presented itself as a great almost-farmer’s-market-season option.

This was another easy one to throw together. I made it in my dutch oven, because while I do have an oven-proof skillet it’s stainless steel, and I knew the dutch oven would clean up easier. I think I sacrificed some crispiness but I was OK with that tradeoff.

My only note on this one is that I added too much black pepper. Deb calls for “many grinds” and my interpretation of that was perhaps a little much. I believe I’ve also seen her say someplace that her pepper grinder is set to a very fine grind, so “a lot of pepper” will mean very different things based on the grind, not to mention your taste. Use your judgement, but personally I made a note in the book to use “some” pepper next time.

Deb notes in the headnotes that this is more of a side than a main, and I’d agree with that. I served it with side salads which helped a bit. It’s been great for lunches though, especially since I’ve been doing a smaller lunch accompanied by second breakfast and an afternoon snack. Anyway, I don’t usually think of pasta as a side, but it’d be easy enough to throw some chicken thighs or salmon in the oven to go along with this.