Ingredients

• 8 ounces orzo, preferably whole-wheat

• 1 cup water

• 1/2 cup chopped sun-dried tomatoes, (not oil-packed), divided

• 1 medium plum tomato, diced

• 1 clove garlic, peeled

• 3 teaspoons chopped fresh marjoram, divided

• 1 tablespoon red-wine vinegar

• 2 teaspoons plus 1 tablespoon extra-virgin olive oil, divided

• 4 boneless, skinless chicken breasts, trimmed (1-1 1/4 pounds)

• ¼ teaspoon salt

• ¼ teaspoon freshly ground pepper

• 1 9-ounce package frozen artichoke hearts, thawed

• ½ cup finely shredded Romano cheese, divided