I love fresh artichokes eaten all on their own, and I love frozen or canned artichoke hearts mixed into other dishes. This entrée highlights my beloved artichokes and really lets them shine. Farro has been enjoyed in Italy for thousands of years, so it’s a natural partner for artichokes—another Italian favorite. I like to serve Artichoke Farro with ripe, sliced tomatoes on the side and a piece of Spelt Oat Bread (page 72) to sop up any extra liquid.
PREP TIME: 10 minutesminutes
COOK TIME: 10 minutesminutes
TOTAL TIME: 20 minutesminutes
Servings: 4servings
Ingredients
1tablespoonolive oil
80g | ½cuponion, diced
3clovesgarlic, minced
6artichoke hearts(fresh, frozen and thawed, or canned), diced
¼teaspoonsalt
1teaspoondried thyme
1teaspoondried basil
1teaspoondried oregano
¼teaspoonblack pepper
2tablespoonstomato paste
¼to ½ teaspoon red pepper flakes(optional)
800g | 4cupscooked farro(or sorghum, a gluten-free option) (pages 24 and 22)
INSTRUCTIONS
1. In a large skillet or saute pan, heat the olive oil over medium heat.
2. Add onion and garlic and saute for about 3 minutes, or until softened and fragrant.
3. Add the artichoke hearts, salt, thyme, basil, oregano, black pepper, tomato paste, and red pepper flakes, if desired, and cook, stirring until heated through.
4. Serve the farro (or sorghum) mixed with the artichoke hearts.