Decadent Crab and Artichoke Orzo

I love Self magazine and they just sent me this great recipe. It is really low on calories, but both filling and delicious. And, who doesn't love crab? I am also thinking that maybe you could add/delete any veggies you might want. I am thinking asparagus...

THE SKINNY
449 calories per serving

16.6 g fat (2 g saturated)

52.5 g carbs

5.3 g fiber

24.6 g protein

INGREDIENTS:

1 jar (6 oz) marinated artichoke hearts, drained and blotted

3 tbsp white wine vinegar

1 shallot, coarsely chopped

2 cloves garlic

1 tsp Dijon mustard

2 large basil leaves

1/2 tsp dried oregano

3 tbsp extra-virgin olive oil

1/2 lb orzo

3/4 lb jumbo lump crabmeat

1 pint cherry tomatoes, halved

10 oil-packed sun-dried tomatoes, drained and sliced into thin strips

1/4 cup chopped fresh chives

2 tbsp chopped fresh parsley

PREPARATION:

Bring a large pot of water to a boil. Coarsely chop all but 4 artichoke hearts; set aside chopped hearts. Place whole hearts in a blender. Add vinegar, shallot, garlic, mustard, basil and oregano; season with salt and pepper. Turn on blender and slowly add oil until dressing emulsifies; set aside. Boil orzo until al dente, about 8 minutes. Drain; rinse with cold water. Drain again; transfer to a bowl. Add crabmeat, cherry tomatoes, sun-dried tomatoes, chives, parsley, reserved chopped artichokes and dressing; toss. Divide among 4 plates.