Farro with Artichokes and Herb Salad

Staff Writer
Farro with Artichokes and Herb Salad
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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Ready in
1 h
5
Servings
467
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.

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.

Nutritional Facts

Total Fat
15g
24%
Sugar
8g
N/A
Saturated Fat
7g
35%
Cholesterol
24mg
8%
Protein
17g
35%
Carbs
67g
22%
Vitamin A
215µg
24%
Vitamin B12
0.2µg
3.5%
Vitamin B6
0.3mg
17%
Vitamin C
17mg
28%
Vitamin D
0.2µg
N/A
Vitamin E
2mg
8%
Vitamin K
139µg
100%
Calcium
84mg
8%
Fiber
11g
45%
Folate (food)
73µg
N/A
Folate equivalent (total)
73µg
18%
Iron
5mg
29%
Magnesium
142mg
36%
Monounsaturated
5g
N/A
Niacin (B3)
9mg
44%
Phosphorus
448mg
64%
Polyunsaturated
2g
N/A
Potassium
783mg
22%
Riboflavin (B2)
0.2mg
12.5%
Sodium
928mg
39%
Thiamin (B1)
0.3mg
22.9%
Trans
0.4g
N/A
Zinc
3mg
21%

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