-
Bring a pot of water to a boil. Add the orzo and cook according to package directions until tender (for me, this is around 10-15 minutes).
-
While the orzo cooks, heat the olive oil in a large pan over medium heat. When the oil is warm, add the mushrooms and let cook for about 5 minutes, stirring occasionally, until mushrooms are soft. Add the garlic and thyme, and cook, about 1 minute, stirring to keep from burning.
-
When the orzo is finished cooking, ladle 1 cup of the liquid into the skillet with the mushrooms. Drain the orzo over the sink and add the pasta to the skillet.
-
Immediately toss in the chopped tomatoes and the cream cheese. Use the spatula or spoon to break up the cream cheese a bit so it will melt more quickly.
-
Add the artichokes, Parmesan, and lemon juice, stirring to combine.
-
Bring to a simmer and let cook for about ten minutes until it's quite thick and no longer watery. Stir occasionally.
-
Season with salt and pepper to taste, and serve.