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