farro and artichoke salad with pecorino toscano

insalata di farro e carciofi con pecorino toscano

Serves 4


Coarse sea salt
1 1/4 cups farro
1/2 lemon
3 baby artichokes
3 medium vine-ripened red tomatoes, seeded and diced
5  tablespoons extra-virgin olive oil
2 tablespoon finely chopped flat-leaf parsley leaves plus whole leaves for garnish
Freshly ground black pepper
1 1/2 ounces shaved young Pecorino Toscano cheese


Bring a large pot of salted water to boil. Add farro and cook until al dente, about 18 minutes. Drain and spread on a large plate to cool.

Meanwhile, squeeze juice from lemon into a bowl of cold water, then drop lemon into water.

Cut off artichoke stems and discard. Cut off top 1/2 inch of 1 artichoke with a serrated knife. Bend outer leaves backward until they snap off close to base, then discard several more layers of leaves in same manner until you reach pale yellow leaves with pale green tips. Cut off green tips.

Trim dark green fibrous parts from base and sides of artichoke with a small sharp knife, then cut in half lengthwise and thinly slice. Drop sliced artichoke into the acidulated water. Repeat with remaining artichokes.

Put farro in a large bowl; stir in tomatoes, 3 tablespoons oil and parsley. Season with salt and pepper. Divide among serving plates. 

Drain artichokes and pat dry. Transfer to a bowl. Add remaining 2 tablespoons oil and generous pinch salt and pepper. Mound artichoke on top of farro. Top with cheese and serve immediately.