Artichoke Farro

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

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.

No ratings yet

Print Pin Rate Email

Course: Grains

Cuisine: Mediterranean

Diet: Vegan, Vegetarian

Prep Time: 15 minutes

Cook Time: 15 minutes

Total Time: 30 minutes

Servings: 4

Author: Veg Kitchen

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

• In a large skillet or sauté pan, heat the olive oil over medium heat.
• Add onion and garlic and sauté for about 3 minutes, or until softened and fragrant.
• Add the artichoke hearts, salt, thyme, basil, oregano, black pepper, tomato paste, and red pepper flakes, if desired, and cook, stirring until heated through.
• Serve at once over the cooked farro.

Vegan-ize any recipe!Grab our free vegan cheat sheet, packed with my favorite easy substitutions to make any recipe vegan.

-

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.