INGREDIENTS
28
cherry tomatoes
12 oz
Artichoke hearts, frozen
1/2 cup
Flat-leaf parsley, fresh leaves
1 clove
Garlic
1
Lemon, Zest of large
1/2 cup
Oregano, fresh leaves
1/4 cup
Lemon juice, fresh
1 lb
Orzo pasta
1/2 tsp
Black pepper, freshly ground
1
Black pepper, Freshly ground
1
Kosher salt
1/2 tsp
Kosher salt
13 tbsp
Olive oil, extra-virgin
1/2 cup
Walnut, halves
1 1/2 cups
Parmesan, grated
2
ears Corn, shucked and silks removed