Baked orzo and artichokes from Smitten Kitchen Keepers: New Classics for Your Forever Files (page 155) by Deb Perelman

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Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • mindyb on June 01, 2026

    We really liked this- easy, flavorful, and a good vehicle to use up green herbs from the fridge. I dislike lemon zest and used extra lemon juice instead.

  • Barb_N on April 09, 2026

    Despite being a baked pasta dish, this is spring in a bowl. I made it more of a meal by using cheese ravioli. I included asparagus and peas as I only had one can of artichoke hearts. I used preserved lemon ‘juice’ as I often do. I subbed chèvre for the mozzarella, to add to the tangy profile. I used our own chives, the first garden gift of the year. I would skip the red pepper flakes next time, I found them distracting.

  • Meags on February 23, 2026

    Wow! Nice tangy and filling dish! I could see adding some kale or spinach to it as well. I didn't use chives, but it was fantastic even without

  • bernalgirl on October 21, 2024

    I followed the recipe but switched up the seasoning since I was making this in October. Preserved lemon and thyme replaced the zest and mint, and I increased the chile flakes. I really liked this with grilled lamb, while R found it bland. She didn’t specify and I used low moisture mozzarella, which came out a bit chewy. Next time I’ll try fresh mozzarella.

  • Jviney on December 16, 2022

    Very artichoke heavy - I’d love to try it with a mix of artichoke and asparagus in spring time. Recipe worked well as written; my lemon was not very juicy and I think some more of that acid would have cut the richness a bit. Book club loved it.

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