Heat 1 tbsp olive oil in medium saucepan over medium heat. Add artichoke hearts and cook, undisturbed, until slightly browned, 3 to 5 minutes. Add shallot and just 1 tsp Italian seasoning and cook, stirring occasionally, until shallot is translucent and shiny, 2 to 3 minutes. Stir in orzo, mojo rojo, tomato powder, and 2½ cups water and bring to a boil. Reduce heat and simmer, stirring frequently, until orzo is cooked through, 10 to 13 minutes. (TIP: Add more water, 1 tbsp at a time, to reach desired consistency.)

Combine lemon zest, dill, and crispy onions in small bowl. Stir and set aside.

Add spinach to orzo and stir until wilted, 1 to 2 minutes. Off heat, stir in parmesan, as much lemon juice as you'd like, and a pinch of pepper. Divide artichoke orzo between shallow bowls and top with crispy onions. Enjoy!

For 4-serving meal, double all ingredients. You may need to cook in batches, in larger cooking vessels, or for longer cook times. Follow visual cues in 2-serving recipe.