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.
- 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
- 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.
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.