I was visiting some friends at Intelligentsia (super cool coffee shop) a few weeks ago and I decided to stay and work through lunch after they left. There was a farro salad on the menu which sounded amazing.
I normally don’t order grain salads when I’m out, but the Warm Farro & Artichoke Salad on their menu sounded too good. As luck would have it they were out, so I had the pear salad (also delicious) but I couldn’t get the Farro & Artichoke Salad out of my mind. And when that happens, I usually find myself needing to make it the following day.
You may be wondering – what is farro? It was certainly my first time cooking with farro and I’m not even so sure that I had ever eaten it before! Farro is a whole grain that is similar to barley. It has a nice chew to it – like al dente pasta – and is related to wheat. Nutritionally speaking, farro has 100 cal, 27 g carbohydrates, 3.5 g fiber, 4 g protein per 1/2 cup cooked. More fiber than quinoa and almost as much protein!
This warm grain salad, with marinated artichokes, shallots, leeks and parmesan was just the salad I was craving. And it was really good. Really good! I packed it in Richie’s lunch (yes, I pack his lunch), I ate it for lunch, I ate it for brunch with wilted arugula and a fried egg on top (amazing!) and we ate it alongside vegetables for dinner.
Warm Farro & Artichoke Salad
Prep Time: 10 min
Cook Time: 30 min
Ingredients (4-6 servings)
- 1 cup farro
- 2 cups water
- 1 Tbsp olive oil
- 1 small leek, thinly sliced
- 1 shallot, thinly sliced
- 1 1/2 cups artichokes, roughly chopped (I used marinated artichokes)
- 1 lemon
- 1 Tbsp olive oil
- salt & pepper
- parmesan cheese
- parsley for garnish
Bring farro and water to a boil.
Lower to a simmer, cover and cook for about 30-40 min, until tender and all water has been absorbed.
Heat oil in pan.
Add shallots and leeks, sauteing for about 3 minutes.
Add artichokes and cook for another 2 minutes.
Remove from heat and set aside.
Whisk together juice of lemon, olive oil and salt & pepper.
Toss farro, artichoke mixture and dressing together.
Sprinkle with parmesan cheese and fresh parsley.
Serve warm or at room temperature.