Italian Orzo Salad | With Oven-Roasted Artichokes

Preheat the oven to 200 °C top/bottom heat (or 180 °C convection) and line a baking sheet with baking paper. Drain the artichoke hearts thoroughly, gently pat dry with paper towels, and halve or quarter depending on size. Spread onto the baking sheet, drizzle with 2 tbsp extra virgin olive oil, and season lightly with a pinch of fine salt. Roast in the preheated oven for about 20 minutes until the edges are nicely browned and slightly crispy.

Bring plenty of water to a boil in a large pot, salt generously, and cook the risoni pasta according to package instructions for approx. 8–9 minutes until al dente. Then drain through a sieve, rinse briefly with cold water, and drain well.

Heat a non-stick pan without fat. Add the pine nuts and toast over medium heat, stirring constantly, for 2–3 minutes until evenly golden brown. Immediately transfer from the pan onto a flat plate so they do not burn.