1 c. Orzo
1/3 c. olive oil (or combination of olive and Puritan oil
1 tbsp. lemon juice
Salt and pepper to taste
2 tomatoes
1 c. green peas
1 lg. can artichoke hearts, cut in half or quarters
1/3 c. grated Parmesan cheese
Oregano

Cook Orzo and cool. For dressing, combine oil, lemon juice, salt and pepper. Chop tomatoes into small pieces. Steam peas just until barely tender. Cut artichoke hearts. Toss together with Parmesan cheese. Sprinkle with oregano.