Ingredients | Serves 4

2 tablespoons olive oil 

1 onion, finely chopped

4 garlic cloves, minced

1 stalk basil 

Pinch salt  

900 ml chicken stock

Juice and zest of 1 lemon

½ -1 tsp chilli flakes

1 cup orzo 

1 cup shredded chicken 

1 jar marinated artichoke hearts, drained and roughly chopped 

Serve with parmesan, more black pepper & a drizzle extra virgin olive oil 

Method
1. Place a wide saucepan over a medium heat. Add the olive oil and the onion season with salt, and cook, stirring occasionally, until softened and translucent. 

2. Stir in the garlic as well as the lemon zest and basil. Cook for a couple of minutes. 

3. Add the stock, lemon juice, chilli flakes and lots of black pepper and bring to a simmer. 

4. Stir in the orzo followed by the chicken and artichoke and simmer on low until the orzo is cooked. Stir occasionally 

5. Serve immediately with parmesan, black pepper, olive oil and a squeeze of lemon if you fancy.