1 1/2 c. Orzo, rice shaped pasta
3/4 c. olive oil
9 oz. pkg. frozen artichoke hearts
1/2 c. chicken broth
1 lg. egg yolk
2 tbsp. white wine vinegar
1 tsp. dijon mustard
2 tbsp. minced fresh basil
2 oz. minced prosciutto
2 oz. grated Parmesan
2 tbsp. lemon juice
1/4 c. minced parsley leaves
Basil leaves for garnish

In kettle of boiling water cook Orzo for 7 to 8 minutes until just al dente. Drain and refresh it under cold water. Drain Orzo well and in a bowl toss it with 1/4 cup of the oil. In a small saucepan simmer artichokes in the broth for 6 to 7 minutes or until just tender. Drain them well and add to Orzo. In a small bowl whisk together the egg yolk, vinegar, mustard, salt and pepper to taste. Add remaining 1/2 cup oil in a stream, whisking, and whisk until it is emulsified. Whisk in minced basil and pour over Orzo mixture. Add prosciutto, Parmesan, lemon juice, parsley and toss and garnish with basil leaves. Serves 4.