When he makes this farro dish at Cleveland's Greenhouse Tavern, Jonathon Sawyer poaches the artichokes in white wine, then uses the leftover artichoke poaching liquid to cook the farro.
Trimming and poaching fresh artichokes is laborious; jarred marinated ones make quick work of this salad recipe. The farro simmers in store-bought chicken broth.
Note: The recipe can be prepared up to the point just before tossing the sliced celery and celery leaves with the herbs, and refrigerated overnight. Reheat before proceeding.
- 4 tablespoons unsalted butter
- 2 stalks celery, plus ½ cup celery leaves
- 1 carrot, diced finely
- 1 small celery root, peeled and diced finely
- 1 small onion, diced finely
- 1 bay leaf
- 2 cups (14 ounces) farro
- 1 cup dry white wine
- 4 cups low-sodium chicken broth
- Salt and freshly ground pepper, to taste
- 3 tablespoons grated Grana Padano, plus shaved cheese for garnish
- 3/4 cups (4 ounces) marinated baby artichokes, drained and halved
- 1/2 cup flat-leaf parsley leaves
- 1/4 cup snipped chives
- 1 tablespoon fresh tarragon leaves
- 1 teaspoon white wine vinegar
- 1 tablespoon extra-virgin olive oil
In a large saucepan, melt 2 tablespoons of the butter over moderate heat. Finely dice 1 stalk celery. Add the diced celery, carrot, celery root, onion, and bay leaf and cook, stirring occasionally, until the vegetables are lightly browned, about 5 minutes.
Add the farro and cook, stirring, for 2 minutes. Add the wine and cook, stirring occasionally, until completely absorbed, about 5 minutes. Add ½ of the broth and cook, stirring occasionally, until completely absorbed, about 12 minutes. Season with salt and pepper, to taste.
Add the remaining broth and cook, stirring occasionally, until completely absorbed, about 12 more minutes. Discard the bay leaf. Stir in the grated cheese along with the artichokes and the remaining butter until creamy. Spoon into bowls.
Slice the other stalk of celery thinly. In a medium-sized bowl, toss the sliced celery and celery leaves with the parsley, chives, and tarragon. Add the vinegar and oil, season with salt and pepper, to taste, and toss. Mound the salad over the farro, garnish with cheese shavings, and serve.