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.
Recipe
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.
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Servings:
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.
Nutrition (Estimate per Serving)
Calories: 246kcalCarbohydrates: 49gProtein: 4gFat: 4gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gSodium: 223mgPotassium: 284mgFiber: 7gSugar: 2gVitamin A: 191IUVitamin C: 4mgCalcium: 48mgIron: 3mg
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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.
Nicol says
Thanks for this! I kinda screwed mine up by adding too much tomato paste and some artichoke juice, which gave it an unusual flavor, pungent flavor. But, I will likely try this again, doing the recipe just as written. Love cooking with farro and artichokes! Thanks again!