Bring a large pot of salted water to a boil and cook the orzo according to package directions until al dente, then drain and set aside. While the orzo cooks, mince the garlic cloves, thinly slice the sun-dried tomatoes into 1/4-inch strips, and dice the artichoke hearts into 1/2-inch pieces. This parallel cooking saves time and ensures everything is ready when you need it.

Heat the olive oil in a large skillet over medium heat. Once shimmering, add the minced garlic and red pepper flakes, stirring constantly for about 30 seconds until fragrant—don't let it brown. I find this brief toasting brings out the garlic's sweetness without bitterness, which is crucial for this delicate dish.

Add the sliced sun-dried tomatoes and diced artichoke hearts to the garlic-infused oil, stirring to coat everything evenly. Cook for 1-2 minutes, allowing the flavors to meld and the tomatoes to warm through. This builds a concentrated flavor base before adding the delicate spinach.

Add the spinach to the skillet, stirring frequently for 1-2 minutes until it's completely wilted. The residual heat from the other ingredients will do most of the work here. I add spinach last because it cooks so quickly and loses its bright color if overcooked.

Add the cooked orzo from Step 1 to the skillet, then pour in the lemon juice and stir in the capers. Toss everything together gently over medium-low heat for about 1 minute, until the orzo is heated through and the flavors are evenly distributed. The acidity from the lemon and the briny capers brighten all the rich flavors without needing much salt.