Lemony Orzo with Tuna & Artichoke Hearts

I stumbled upon this recipe when flipping through an old(er) Fine Cooking collection last weekend. Quick, from the pantry & fresh? Yes, please! It took no time to pull together and was very fresh & delicious.

Lemony Orzo with Tuna & Artichoke Hearts

Kosher Salt

1 1/2 cups dried orzo

1 tbsp extra-virgin olive oil

1 small yellow onion, finely chopped

Freshly ground black pepper

1/3 cup dry vermouth or white wine

1 14-oz can artichoke heart, drained and quartered

1/2 cup oil-packed sun-dried tomatoes, drained and thinly sliced

1 5-oz can water packed solid white tuna, drained

3 tbsp creme fraiche or sour cream

3 tbsp fresh lemon juice

3 tbsp coarsely chopped fresh basil

Bring a large pot of well-salted water to a boil. Add the orzo and cook according to package directions until al dente. Drain well.

Meanwhile, heat the oil in a large skillet over medium heat. Add the onion 1/2 tsp salt and 1/8 tsp pepper and cook, stirring often, until deep golden brown, 7-8 minutes. Take the skillet off the heat and add the vermouth or wine. Return the skillet to the heat and stir well, scraping up any browned bits from the bottom. Add the artichoke hearts and sun-dried tomatoes and cook just until tender and heated through, another 2-3 minutes. Off the heat, gently stir in the tuna.

Transfer the hot orzo to a large bowl and toss with the creme fraiche and lemon juice. Add the artichoke mixture, 2 tbsp of the basil and salt & pepper to taste. Toss gently to combine. Spoon into bowls, garnish with the remaining 1 tbsp basil & serve.

*Fine Cooking, Fresh & Quick 2010.