Serves 4.

1 1/2 c. orzo (rice-shaped pasta)
3/4 c. olive oil
1 (9 oz.) pkg. frozen artichoke hearts, thawed, halved if large
1/2 c. canned chicken broth
1 lg. egg yolk
2 tbsp. white-wine vinegar
1 tsp. Dijon-style mustard
2 tbsp. minced fresh basil
2 oz. prosciutto, minced
2 oz. Parmesan, grated fresh
2 tbsp. fresh lemon juice, or to taste
1/4 c. minced fresh parsley leaves
4 scallions, minced
Basil leaves for garnish

In a kettle of boiling salted water cook the orzo for 7 to 8 minutes, or until it just al dente, drain it in a sieve, and refresh it under cold water. Drain the orzo well and in a bowl toss with 1/4 cup of the oil. In a small saucepan simmer the artichokes in the broth for 6 to 7 minutes, or until they are just tender, drain them well, and add them to the orzo.

In a small bowl whisk together the egg yolk, the vinegar, the mustard, and salt and pepper to taste, add the remaining 1/2 cup oil in a steam, whisking, and whisk the dressing until it is emulsified. Whisk in the minced basil and pour the dressing over the orzo mixture. Add the prosciutto, the Parmesan, the lemon juice, the parsley, the scallions and salt and pepper to taste, toss the salad and garnish it with the basil leaves.