In saucepan bring 1/2 cup salted water to a boil. Add 2 (9 ounce) packages frozen artichokes (halved if large) and simmer covered for 8 minutes. Drain artichokes.

In skillet cook 1 garlic cloves, minced, in 2 tablespoons olive oil over moderate heat for 1 minutes. Add artichokes and cook, stirring, for 2 minutes. Transfer to large bowl.

In kettle bring to boil 6 quarts water with 2 tablespoons salt and stir in 1 pound orzo. Cook orzo for 6-8 minutes or until just tender and drain. Transfer orzo to bowl. Add 2 tablespoons soft unsalted butter. Toss mixture.

In saucepan cook 1/4 cup minced onion in 3 tablespoons unsalted butter over moderate heat until softened. Stir in 3 tablespoons flour and cook roux over low heat, stirring for 3 minutes. Remove pan from heat.

Pour in 3 cups scalded half and half, whisking vigorously until thick and smooth. Season sauce well with salt, white pepper and red pepper. Simmer 5 minutes.

Remove pan from heat; stir in 1/2 pound feta cheese crumbled and 1/4 cup each snipped fresh dill and minced parsley leaves. Pour sauce over orzo; toss mixture until combined. Spoon into well buttered dish. Sprinkle top with 1/2 cup crumbled feta; dot with butter.