Start the skillet: Set a large deep skillet or wide saucepan over medium heat.

Warm the oil: Add the olive oil to the skillet and let it warm for about 30 seconds.

Soften the shallot: Add the chopped shallot and 1/2 teaspoon of the kosher salt to the skillet. Cook for 2 to 3 minutes, stirring often, until the shallot looks soft and no longer raw.

Add the garlic: Add the sliced garlic to the skillet. Stir for 30 seconds, just until it smells fragrant.

Cook the artichokes: Put the artichoke hearts into the skillet. Cook for 2 minutes, stirring now and then, until they are hot and a few edges start to turn lightly golden.

Toast the orzo: Add the dry orzo to the skillet. Stir it for 1 to 2 minutes so the pasta is coated in oil and a little of it turns pale golden.

Add the broth: Pour the vegetable broth into the skillet and add the black pepper. Stir well and scrape the bottom of the skillet so no pasta is stuck there.

Bring it to a boil: Raise the heat to medium-high and bring the liquid to a full boil.

Simmer the pasta: Once the broth is boiling, lower the heat to medium-low. Let the orzo simmer for 8 minutes, stirring every 1 to 2 minutes, until the pasta is almost tender and most of the liquid has been absorbed.

Wilt the spinach: Add the baby spinach to the skillet a handful at a time. Stir after each handful until the leaves wilt into the hot orzo.

Add the lemon: Add the lemon zest and 2 tablespoons of lemon juice to the skillet. Stir until the lemon is mixed through the pasta.

Fold in the first feta and dill: Turn off the heat and add half of the crumbled feta and half of the chopped dill to the skillet. Stir gently so the feta softens a little but does not disappear completely.