Tangy artichoke hearts, peppery arugula and rich parmesan cheese are perfect foils for Farro’s hearty texture and nutty flavor in this largely hands-off grain salad that is a snap to prepare. Be sure to cook Farro just to al dente, as the salad relies heavily on its chewy texture.

Prep time: 5 min

Cook time: 60 min

Total time: 65 min

Farro Salad with Artichokes, Arugula and Parmesan
Copyright Recipe © 2015 Woodland Foods


Makes 4 servings

  • 1 Cup Farro

  • 1 Cup Canned Artichoke Hearts

  • 1/4 Cup Olive Oil

  • 1/2 Cup Grated Parmesan Cheese

  • 2 Ounces Arugula, trimmed and cut into 2" pieces

  • 1 Tablespoon Lemon Juice

  • 1/2 Teaspoon Ground Black Peppercorns Dustless


  1. Bring a 4-quart saucepan of well-salted water to a boil. Add farro and cook 30-40 minutes, until al dente and water is absorbed. Drain and spread on a baking sheet to cool until barely warm.

  2. Combine with drained artichoke hearts, extra virgin olive oil, freshly grated parmesan and scallions, and toss to combine. Let sit for 10 minutes to let flavors mingle.

  3. Add arugula and lemon juice, and toss to combine. Season to taste with salt and pepper and serve immediately.