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Orzo With Crab And Artichoke

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Good for a picnic
Sabrina Huff   •  26 Feb   •  Report
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1 jar (6 oz) marinated artichoke hearts, drained and blotted

3 tablespoons white wine vinegar

1 shallot, coarsely chopped

2 cloves garlic

1 teaspoon Dijon mustard

2 large basil leaves

1/2 teaspoon dried oregano

3 tablespoons extra-virgin olive oil

1/2 pound orzo

3/4 pound jumbo lump crabmeat

1 pint cherry tomatoes, halved

10 oil-packed sun-dried tomatoes, drained and sliced into thin strips

1/4 cup chopped fresh chives

2 tablespoons chopped fresh parsley

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