Preheat oven to 400 degrees F (204 C) and bring a pot of water to a boil. Add in orzo and cook until just about done, about 7-8 minutes. Once done, drain the orzo and set aside.
In a small pan, heat 2 tablespoons (30 ml) of oil and add the garlic, Aleppo pepper, lemon zest, and artichoke hearts. Saute until the garlic is lightly caramelized, about 2 minutes. Add the artichoke mixture to the cooked orzo, along with the halloumi and Parmesan, and toss everything together. Add salt and taste for seasoning.
Transfer mixture to an oiled 12-inch by 8 1/2-inch (30 x 21-cm) casserole dish (or one of similar size) and top with cherry tomatoes, dried oregano, and an extra grating of Parmesan cheese. Drizzle the remaining olive oil on top and bake for 20 minutes until the tomatoes begin to char and get soft.
Allow to cool for 5 minutes before serving.
Recipe reprinted with permission from The Weeknight Mediterranean Kitchen (Page Street Publishing, 2018) by Samantha Ferraro