3/4      C orzo
3         tbsp. olive oil
1/4      C chicken broth - canned or fresh
1/2      package frozen artichoke hearts (9 oz. pkg.) - thawed
1         tbsp. white wine vinegar
1         tbsp. fresh lemon juice
2         tsp. dijon mustard
2         tbsp. fresh basil - minced
2         ea. green onions - finely chopped
1/3      C prosciutto - sliced, chopped
1/3      C fresh parmesan (about 1 oz.) - grated
2         tbsp. fresh parsley - chopped

Cook orzo in large saucepan of boiling salted water until aldente.
Drain. Rinse under cold water and drain again. Transfer orzo to large
bowl. Add 1 tablespoon olive oil and toss to combine.

Bring chicken broth to simmer in heavy medium saucepan. Add artichokes
and simmer 3 minutes. Drain. Mix artichokes into orzo.

Whisk vinegar, lemon juice and mustard in small bowl. Whisk in
remaining 2 tablespoons oil. Stir in basil. Pour dressing over orzo.
Add all remaining ingredients and toss well. Season to taste with salt
and pepper. Cover and refrigerate. (Can be prepared 1 day ahead.)
Serve chilled.