A Recipe for Springtime Farro with Baby Artichokes, Mushrooms, and Peas

According to In Style, shades of gray, scarlet, and yellow are hot this spring. I, however, prefer green and purple, as in fresh English pea green and baby artichoke purple. Apparently, so do San Diego's farmers; our farmers' markets have some of the most stylish looking artichokes around -- ranging from petite purple baby artichokes to hefty, celery green Big Heart artichokes.

Despite their diminutive size, baby artichokes are fully mature artichokes with a full-bodied, earthy flavor. They simply don't grow as large as Globe or Big Heart artichokes because they're picked from the lower part of the artichoke plant. As a result, the characteristic fuzzy choke isn't all that fuzzy and can be eaten. Indeed, other than a few tough outer leaves, the entire artichoke is edible. (Learn more about baby artichokes here.)

Baby artichokes are delicious in many dishes ranging from risotto and pasta to salads and soups. Paired with Italian Farro or emmer, as in this Farro with Baby Artichokes, Mushrooms, and Peas, baby artichokes are exceptionally stylish.



Farro is a wonderfully chewy, nutty flavored whole grain that has been used for over 6,000 years. Although used extensively in Italy, where it has been enjoyed since ancient Roman times, farro has only recently gained popularity here in The States.

Farro isn't always easy to find in grocery stores. The best place to buy farro is at an Italian market or deli. Otherwise, try organic markets or online sources. Know that farro is expensive: a 15-20 ounce bag ranges from $6-10. Once you taste it, though, you'll understand why it's pricey. Cooked farro is a delicious cross between bulgur and wheat berries -- firm, chewy, nutty, and satisfying. If you can't find farro, then barley or spelt make good substitutes.

By the way, if any In Style editors are reading this, don't worry, I'll be donning scarlet shortly, as in rhubarb scarlet.



Springtime Farro with Baby Artichokes, Mushrooms, and Peas
Makes 4 servings
Print recipe only here.

1/2 cup uncooked farro
8 baby artichokes, or 2 regular sized ones
The juice of 1 small lemon
1 tablespoon olive oil
1 cup sliced white button or cremini mushrooms
1 shallot, thinly sliced
1/2 cup dry white wine
1/2 cup cannelini beans, drained
1/2 cup low-sodium vegetable broth
1/4 teaspoon salt
1/4 teaspoon red pepper flakes
1/2 cup fresh or unthawed frozen peas
2 tablespoons lemon juice
2 tablespoons finely chopped fresh flat leaf parsley
1/2 cup grated Parmigiano-Reggiano cheese
2 tablespoons lightly toasted pistachio nuts
Extra virgin olive oil, for drizzling

1. Soak farro in cold water for 30 minutes. Drain. Place in medium pot, and cover with 3-4 inches of water. Bring to a boil. Lower to a rolling boiling, and cook for about 20 minutes, or until tender. Cooked farro should be firm and chewy but not hard. Drain any remaining water, and place in a bowl.

2. Meanwhile, fill a medium sized pot with water and the juice of 1 lemon (which prevents the artichokes from oxidizing, or turning brown), and bring to a boil. Remove any tough or damaged outer leaves from the artichokes. Trim the tops and the bottoms, and slice into quarters. Boil for 3-4 minutes, or until just tender when pierced with a fork. Drain and plunge in a bowl of ice water to stop the cooking process.

3. In a large skillet over medium heat, add olive oil. Add mushrooms and shallot, and saute 5-7 minutes, or until mushrooms are lightly browned. Add wine. Allow alcohol to burn off for about 5 minutes. Add the cooked farro, beans, broth, salt, and red pepper flakes. Stir well, and cook 3-4 minutes. Stir in peas and lemon juice. Cook for 2 minutes, or just until peas begin to soften. Remove from heat. Stir in parsley, cheese, and pistachios. Drizzle servings with extra virgin olive oil.


You might also enjoy these whole grains recipes from Food Blogga:
Farro and Grilled Vegetable Salad
Warm Bulgur Salad with Beets, Fennel, and Oranges
Mediterranean Wheatberry Salad with Lentils and Chickpeas

Here are more farro recipes you might enjoy:
Spring Farro Risotto recipe at Kitchen Sink Recipes
Spiced Farro with a Hint of Cheese recipe at Consumable Joy
Fruity Farro Salad with Lemon Chicken recipe at London Foodie in New York
Farro Salad with Asparagus, Red Bell Pepper, and Sun-Dried Tomato Vinaigrette recipe at Kalyn's Kitchen

Satisfying Summer Salad #4 : Farro with Grilled Vegetables

Summer time means grilling time. And I have been doing a lot of it lately.

One of the perks of living in a condo is that you reap all of the benefits of grilling without all the hassle: The gas tank on the grill is always full. The grill is so big I could cook a whole pig on it if I wanted to (I don't, but it's nice to know that I could). And best of all, the grill smell doesn't get trapped inside the house (cause let's face it, that steak you enjoyed for 7:00 o'clock dinner last night doesn't smell so great at 6:00 am the next morning). Neither does extra strength Febreeze.



So this past Sunday after returning from the farmers' market with bags full of red bell peppers, zucchini, and eggplant, I knew I had to make some marinated grilled vegetables. A good portion of them went into this Farro and Grilled Vegetable Salad, the fourth salad of my Super Satisfying Salads Series.



What is farro? Farro is the mother of all grains. Really. This deliciously nutty, chewy whole grain was used by the Egyptians over 6,000 years ago.

Yet, it's only relatively recently that it's become vogue. Farro or emmer is most closely associated with Italian cuisine and has been enjoyed there since ancient Roman times. Unfortunately, because farro is rather difficult to grow, it eventually became replaced by durum wheat.

Over the last few years, thanks primarily to European chefs and gastronomes, farro has staged a comeback and is rightfully reclaiming its place at the dinner table. I for one couldn't be more pleased. Farro is a satisfyingly chewy grain that is high in fiber and protein, which helps keep you full long after you've finished eating it. Plus, farro is remarkably versatile: use it in salads, as a stuffing, as a breakfast cereal, or in place of rice or pasta.



Where can you buy farro? Some organic markets carry it, though the best place to find farro is at an Italian market or deli. Farro is pricey. A 15-20 oz bag typically ranges from $6-10, but trust me when I say it's worth it. If you can't find farro, then spelt or barley make good substitutes. They don't have exactly the same firm texture and nutty flavor, but they are tasty and cook more quickly.



Farro and Grilled Vegetable Salad
Serves 4
Print recipe only here.

1/2 cup dry farro

Marinade:
1/4 cup olive oil
1/4 cup balsamic vinegar
1/2 teaspoon crushed red pepper flakes
1/4 teaspoon salt

Vegetables:
1 small-medium eggplant, cut into 1/2-inch thick slices
1 red bell pepper, halved
1 medium zucchini, cut into 1/2-inch thick slices
1 medium summer squash, cut into 1/2-inch thick slices
1 large onion, preferably Vidalia, halved

Dressing:
4 teaspoons extra virgin olive oil
2 tablespoons, plus 2 teaspoons white balsamic vinegar (or regular, if you prefer)
2 teaspoons water
2 tablespoons, plus 2 teaspoons lemon juice
1/2 teaspoon red pepper flakes
salt, to taste
1/4 cup mix chopped herbs such as basil, oregano, and parsley

2 tablespoons feta cheese, optional for garnish

Soak farro in cold water for 30 minutes.

Meanwhile, in a large Ziploc bag or tupperware container, add ingredients for marinade and shake well. Add vegetables, and shake until well coated. Marinate for 30-45 minutes.

To make the dressing, simply whisk all ingredients (except herbs) in a small bowl and set aside. Add herbs just before finishing the salad so they stay green and fresh.

Drain the farro. Place in a small pot and cover with 3-4 inches of water. Bring to a boil and cook uncovered at a rolling boil for 20 minutes, or until tender. Cooked farro should be firm and chewy but not hard. Drain and place in a large bowl.

Drain marinated vegetables. Place on a hot grill that has been lightly oiled. Grill vegetables for 5-7 minutes per side on medium-high heat, or until tender and lightly charred. Chop vegetables into 1-inch pieces. Add to the bowl with the cooked farro, then add dressing and fresh herbs and toss until well coated. Sprinkle with feta cheese, if desired.

You might also like:

Asian Noodle Salad with Tofu and Mango (Satisfying Super Salad #1)




Chipotle Barbecue Bean and Corn Salad (Satisfying Super Salad #2)





Grilled Shrimp and Avocado Salad (Satisfying Super Salad #3)






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