Ingredients
1 1/2 c. farro
salt
Freshly ground pepper
1 jar water-packed artichoke hearts
1 c. freshly grated Parmesan cheese
1 tbsp. finely grated lemon zest
2 tsp. fresh lemon juice
1/2 c. chopped fresh flat-leaf parsley
1/2 c. Kalamata olives
2 tbsp. capers
Preparation
Step 1Rinse and drain the farro, then transfer to a large saucepan and add 3 cups cold water. Stir in 1 teaspoon salt and bring to a boil over high heat. Reduce the heat to medium-low, cover partially, and simmer until the farro is tender but still chewy, about 20 minutes. Drain thoroughly and set aside.Step 2Drain and rinse the artichoke hearts, then pat them dry and coarsely chop them.Step 3In a food processor, combine half of the artichoke hearts, the cheese, 1/4 teaspoon pepper, and the lemon zest, and lemon juice and process until a paste forms. Taste and adjust the seasoning with salt and pepper.Step 4In a serving bowl, combine the dressing and the farro and turn to coat. Add the parsley, olives, and the reserved artichoke hearts and turn again. Sprinkle with the capers and serve. Georgeanne Brennan, From Williams-Sonoma Salad of the Day: 365 Recipes for Every Day of the Year (Weldon Owen) by Georgeanne Brennan. Looking for more chicken recipes? Try our collections of chicken breast recipes, chicken casserole recipes, and recipes for leftover chicken.
