Artichoke Farro

Artichoke Farro by Kim Lutz

Farro has been enjoyed in Italy for thousands of years, so it’s a natural partner for artichokes—another Italian favorite. Recipe from Ancient Grains: A Guide to Cooking with Power-Packed Millet, Oats, Spelt, Farro, Sorghum & Teff by Kim Lutz © 2016. Reprinted by permission of Sterling Publishing. Photos by Bill Milne.

Artichoke Farro
Author: 
Recipe type: Grains
Cuisine: Mediterranean
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Farro is a whole grain that has been enjoyed in Italy for thousands of years, so it’s a natural partner for artichokes—another Italian favorite.
Ingredients
  • 1 tablespoon olive oil
  • ½ cup chopped onion
  • 3 cloves garlic, minced
  • 6 artichoke hearts (fresh, frozen and thawed, or canned), diced
  • ¼ teaspoon salt
  • 1 teaspoon dried thyme
  • 1 teaspoon dried basil
  • 1 teaspoon dried oregano
  • ¼ teaspoon black pepper
  • 2 tablespoons tomato paste
  • ¼ to ½ teaspoon red pepper flakes (optional)
  • 4 cups cooked farro
Instructions
  1. In a large skillet or sauté pan, heat the olive oil over medium heat.
  2. Add onion and garlic and sauté for about 3 minutes, or until softened and fragrant.
  3. Add the artichoke hearts, salt, thyme, basil, oregano, black pepper, tomato paste, and red pepper flakes, if desired, and cook, stirring until heated through.
  4. Serve at once over the cooked farro.

Note: Make sure to cook the farro ahead of time (or use quick-cooking farro), so that this dish will come together quickly. Use 3 cups water to 1 cup farro; bring to a slow boil in a medium saucepan. Lower the heat, leave the cover ajar, and simmer until the water is absorbed, 30 to 35 minutes. For quick-cooking farro, follow package directions.

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