Crab And Artichoke Orzo Salad

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1 pound orzo

One 6-ounce jar marinated artichoke-heart quarters, drained, 4 reserved and the rest coarsely chopped

2 garlic cloves

1 shallot, chopped

1 teaspoon Dijon mustard

1 teaspoon dried Greek oregano

2 large basil leaves

1/2 cup white wine vinegar

3/4 cup extra-virgin olive oil

Salt and freshly ground pepper

10 oil-packed sun-dried tomato halves, drained and sliced into 1/4-inch strips

5 scallions, thinly sliced crosswise

1 pound jumbo lump crabmeat, picked over

2 tablespoons chopped flat-leaf parsley

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