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1
Fill a medium-size bowl with cool water.
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2
Squeeze the lemon juice into the bowl, then add the halves.
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3
To prepare the artichokes, first peel the fibrous outer covering from the stems, trimming only the very bottom and leaving as much stem intact as possible.
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4
(See step-by-step photos on pages 16 and 17.)
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5
Cut off the top of each artichoke with a very sharp chefs knife.
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6
Next, pull off all the tough outer leaves.
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7
Use kitchen shears to snip off the tops of the tender inner leaves.
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8
Quarter the artichoke and remove the choke from each quarter.
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9
Slice thickly.
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10
Place the artichokes in the acidulated water and set aside.
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11
Heat the olive oil in a stockpot or Dutch oven.
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12
Add the garlic and saute until soft.
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13
Add the farro and stir to coat the grains with the oil.
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14
Add 2 cups of the water and bring to a boil.
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15
Decrease the heat to a simmer and cook until the water almost runs dry, about 10 minutes.
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16
The farro wont be completely cooked at this point, but this prevents it from overcooking as you finish the soup.
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17
Add the artichokes and the remaining 4 cups water to the pot along with a good pinch of salt and a couple of grinds of cracked pepper.
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18
Simmer until the vegetables are just tender, 8 to 10 minutes.
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19
Add the parsley and stir.
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20
Serve in deep bowls, drizzled with olive oil.
