1 pound orzo
½ pound shrimp
¼ pound green beans
½ pound artichoke hearts
1 lemon
1 teaspoon diced garlic
salt & pepper


Boil salted water add orzo and cook al dente 7-9 minutes.
Meanwhile slice shrimp in half lengthwise, de-vein and run under cold water.
Set aside in cold lightly salted water.
Cut the ends off the green beans and then cut them in half.
Drain the orzo and run under cold water to halt cooking.
Quarter the artichokes lengthwise.
Toss the cleaned shrimp in a mixing bowl with a little oil, salt and pepper.
Heat a sauté pan add a little oil and the shrimp.
Sauté 4-6 minutes over high heat.
Look for a pinkish-orange color and for the shrimp to curl.
Pull them from the heat.
In a small sauce pan heat 1 quart of water, add a little salt, the green beans and blanch for 1 minute.
Run under cold water and allow to drain.
In small mixing bowl add the diced garlic, the juice of half the lemon and a pinch of salt and pepper.
Wet a towel, ring it out and set it on a flat surface.
Set the mixing bowl on top of this, so when you whisk the vinaigrette the bowl will not move.
With your left hand slowly drizzle the olive oil into the bowl while whisking the vinaigrette together with your right hand.
When it starts to bind (emulsify) taste and adjust for seasoning.
If the vinaigrette tastes of too much lemon add a little warm water, 1 tablespoon at a time.
You have just made an unstable emulsion.
In a large mixing bowl add all the ingredients and toss with the vinaigrette.
Serves 8-10.