I apologize for the posting drought recently. I had to take a little break and I am back refreshed and cooking up a storm! I had a wonderful opportunity to get away for the weekend and experience a lot of new things, including some yummy new foods. Like any restful break, I am feeling energized and inspired to create some new things.
This recipe came together at the suggestion of Craig, who thought farro would work really well with artichoke hearts. So, using his great suggestion, I put together this quick salad that is simple, quick and stores well. A big batch of this yielded some delicious leftovers! Serve this warm or cold as a side dish or main course.
1 cup dry farro, rinsed
1 can (15oz) artichoke hearts, drained and chopped
zest and juice of 1/2 lemon
2 tbsp fresh parsley, washed and chopped
1 tbsp extra virgin olive oil
1 tsp sea salt
1 tsp black pepper
Step by Step Instructions:
1. Cook farro according to package directions, cool and set aside
2. Mix artichoke hearts, parsley, zest, juice, and oil into the farro
3. Season with salt and pepper
4. Serve sprinkled with parsley and black pepper