Farro with Artichokes and Herb Salad

Farro with Artichokes and Herb Salad
Staff Writer
Farro with Artichokes and Herb Salad
David Malosh

Farro with Artichokes and Herb Salad

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.

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5
Servings
664
Calories Per Serving
Deliver Ingredients

Notes

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.

Ingredients

  • 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

Directions

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.

Nutritional Facts

Total Fat
18g
26%
Sugar
27g
30%
Saturated Fat
8g
33%
Cholesterol
21mg
7%
Carbohydrate, by difference
105g
81%
Protein
25g
54%
Vitamin A, RAE
409µg
58%
Vitamin B-6
1mg
77%
Vitamin C, total ascorbic acid
98mg
100%
Vitamin K (phylloquinone)
17µg
19%
Calcium, Ca
288mg
29%
Fiber, total dietary
14g
56%
Fluoride, F
2µg
0%
Folate, total
87µg
22%
Iron, Fe
18mg
100%
Magnesium, Mg
167mg
52%
Manganese, Mn
1mg
56%
Niacin
7mg
50%
Pantothenic acid
1mg
20%
Phosphorus, P
364mg
52%
Riboflavin
1mg
91%
Selenium, Se
26µg
47%
Sodium, Na
1431mg
95%
Thiamin
1mg
91%
Water
211g
8%
Zinc, Zn
3mg
38%

Farro Shopping Tip

Italian food is about simplicity and letting the ingredients shine. So make sure you get ingredients that are great quality and flavor. Farmers markets and specialty stores will have great produce and products. Just be sure to have some great olive oil.

Farro Cooking Tip

Unlike other highly regarded cuisines, Italian cooking is usually simple to make with many dishes having only 4 to 8 ingredients. Italian cooks rely chiefly on the quality of the ingredients rather than on elaborate preparation.