Artichoke and farro salad
Step 1 Toast the farro in a dry medium saucepan over medium heat until it smells nutty and turns golden, about 5 minutes. Add the water and bring to a simmer. Season with one-half teaspoon salt and c
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Ingredients
- 1 1/2 cups farro
- 4 1/2 cups water
- Salt
- 3 tablespoons minced red onion
- 1/4 cup fruity olive oil
- 3 tablespoons lemon juice
- 4 medium artichokes, trimmed to hearts and stored in acidulated water
- 1/4 cup lightly packed parsley leaves
- Parmigiano-Reggiano
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