Sicilian Lemon Orzo Salad | Italian Grain Salad

Bring a large pot of generously salted water to a boil. Add the orzo pasta and cook until al dente according to the package instructions (approx. 8-9 minutes). Drain, rinse briefly under cold water to prevent sticking, then drain well.

In a dry skillet over medium heat, toast the flaked almonds for 2-3 minutes until golden brown, taking care not to burn them. Set aside to cool.

Drain the artichoke hearts and cut them into quarters. Heat 1 tablespoon of extra virgin olive oil in a skillet, then sear the artichoke pieces over high heat for 4-5 minutes until they develop a nice golden-brown crust.