Sarah’s Artichoke and Pea Orzo Pasta Recipe is an unctuous pasta dish with complex flavors. It is cooked slowly, stirred over medium heat in a similar way to risotto. The result is a warming stew-like pasta dish, with bright green pops from peas and artichoke.
Community Recipes is a recurring feature where we share your recipes on the Jewish Food Hero blog. If you want to share a recipe in this series, pitch us your idea here. This series is all about sharing Kosher recipes. We are creating a positive community around food and sharing.
Tell us about yourself, Sarah!
I was lulled by the sound of pans. Always intrigued by what was cooking, I quickly found myself bewitched by the food world. I had the chance to receive great training and attend wonderful schools. When I quickly became a mother of 4 magnificent children, I put my passion on hold. But I can’t be too far from my pots, so I am still here sharing recipes and courses with those who follow me along on my culinary journey.
I am 43 years-old and I live in Los Angeles. I was born in the South of France and moved to Paris when I was very young. Paris is a beautiful city that I will always cherish. I am married to an amazing man!
What do you do to relax?
I like to spend my mornings in the park. Colors inspire me, the breeze moves me and energy is essential to my day. The farmers markets are also places where I recharge my batteries and fill up with ideas. If you ever have the chance to visit France, go for a walk in the French markets, they are so pretty. I’m a big fan of geographic, culinary and biography reporting. And of course while watching television, a French style cheese board has to be served, with crackers and wine, a little grape or fig jam to top it off. That is my absolute “relaxation mode”!
Tell us about your passion project!
I share all my recipe ideas via Instagram on @frenchladycuisine.
During the pandemic, I started sharing my recipes online. This then led to me started to give some online cooking classes as well. This has been such a nice way to connect and interact with people who love to cook and want to learn new ways of doing things. I’ve always wanted to open my own place where I can express my passion for cooking with others. I still firmly believe that one day I will find my own little venue. In the meantime, I’m sharing my passion online and so far people love it!
How do you express your values through your kitchen?
We eat mainly kosher. Everything in my house is kosher: meat and dairy are separate from each other. I am trying to buy organic as much as I can. We are a big family, no one is especially vegan or vegetarian, but each one of us likes to eat differently. So, I try to accommodate the variety of preferences as best as I can!
What is the best thing you learned from another person about food and hospitality?
We are just lucky to be part of this journey. It’s a nice niche to do amazing things around us! Food is what brings us together and heals us in many ways. We must embrace as much as we can and share this love with our loved ones.
What three food items could you not live without?
Eggs! Bread! Cheese!
What is your best food tip?
Always have all your ingredients ready and your utensils handy.
What is your go-to cookbook?
A beautiful big book of French desserts!
- Features 200 recipes for any occasion, from simple “Never Fail” cookies perfect for a bake sale to elaborate “Chef’s Style” desserts, like Apple Charlotte and Croquembouche, ideal for at-home entertaining
- Serves as an ideal companion for Larousse: On Cooking
Tell us the story of your Artichoke and Pea Orzo Pasta Recipe
When I was a little girl, my Grandma used to make us a dish that she called “Les petites pâtes rôtis” which means, “small grilled pasta”. It was basically a chuck roast in a basic yet tasty tomato sauce. And here is the thing! She used to grill the pasta very carefully in a dry hot pan, take the meat out of the sauce once cooked and tender and then cook the pasta in the sauce. And she served it just like that. So comforting.
For a long time, I couldn’t find any pasta the right size and shape for recreating this dish. Until… BAM! I found orzo. Small like the one I remember my Grandma using, but thicker, and perfect for this delicate and unusual cooking method. Now I’m on a journey of finding new ways of cooking and flavoring those little treasures. My Artichoke and Pea Orzo Pasta Recipe is my favorite version…so far!
Orzo is sometimes called risoni and is a type of form of short-cut pasta, shaped like a large grain of rice. it is often made with semolina, a type of flour made from durum wheat.
My favorite way to serve this dish is with a roasted beef chuck. Some alternative suggestions are:
- Add fresh grated parmesan if you are serving a milky meal
- Serve with a fresh green crunchy salad
1 pack of orzo
2 onions, finely chopped
a few drained jarred sun dried tomatoes, chopped
2 tbsp tomato paste or chipotle sauce
½ pack of frozen artichoke hearts, quartered
1 cup frozen peas
¾ cup red cooking wine
Cook the orzo in boiling water or vegetable broth, 3 times the amount of pasta.
Heat olive oil in a wide, flat cooking pot. Sweat the onion for about 5 minutes, until it softens but doesn’t color.
Add the chopped dried tomatoes, the tomato paste or chipotle and a splash water (around 3 tablespoons). Pour in the wine.
Add the pasta to the pot and mix well to combine all the ingredients together. Season with salt and pepper.
Add one cup of water or vegetable broth per cup of orzo. Keep stirring constantly to prevent the orzo from sticking to the bottom of the pot.
When all the liquid has been absorbed, add another cup of water and continue stirring gently until it has been incorporated again.
Add the artichoke hearts and peas and stir to combine.
Add another half to a full cup of water. Stir until the water is just incorporated and stop the cooking by taking off the pot from the heat.
Allow to cool slightly and just before serving fluff it delicately with a fork.
Keywords: orzo, pasta, artichoke
More Community Recipes
Jewish Food Hero’s Community Recipes feature is a space for us all to share our favorites and hear from a variety of people in our community. This is an easy and fun way to get new meal ideas and learn about each other. Since you’ve read Sarah’s recipe, do you feel inspired to share your Kosher recipe? Don’t forget to get in touch to share your recipe too!
Check out these other recipes from our community: