Farro With Artichokes And Herb Salad Recipe

Name: Farro With Artichokes And Herb Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 tablespoons unsalted butter; 1 carrot, finely diced; 1 small celery root, peeled and finely diced; 1 small onion, finely diced; 2 celery ribs, 1 finely diced and 1 thinly sliced, plus 1/2; 1 bay leaf; 2 cups (14 ounces) farro; 1 cup dry white wine; 4 cups low-sodium chicken broth; Salt and freshly ground pepper; 3 tablespoons grated Grana Padano cheese, plus shaved cheese for garnish; 4 ounces (3/4 cup) marinated baby artichokes, drained and halved; 1/2 cup flat-leaf parsley leaves; 1/4 cup snipped chives; 1 tablespoon tarragon leaves; 1 teaspoon white wine vinegar; 1 tablespoon extra-virgin olive oil

Servings: persons

4 tablespoons unsalted butter
1 carrot, finely diced
1 small celery root, peeled and finely diced
1 small onion, finely diced
2 celery ribs, 1 finely diced and 1 thinly sliced, plus 1/2
1 bay leaf
2 cups (14 ounces) farro
1 cup dry white wine
4 cups low-sodium chicken broth
Salt and freshly ground pepper
3 tablespoons grated Grana Padano cheese, plus shaved cheese for garnish
4 ounces (3/4 cup) marinated baby artichokes, drained and halved
1/2 cup flat-leaf parsley leaves
1/4 cup snipped chives
1 tablespoon tarragon leaves
1 teaspoon white wine vinegar
1 tablespoon extra-virgin olive oil

1
In a large saucepan, melt 2 tablespoons of the butter. Add the carrot, celery root, onion, diced celery and bay leaf and cook over moderate heat, stirring occasionally, until the vegetables are lightly browned, about 5 minutes. Add the farro and cook, stirring, for 2 minutes. Add the wine and cook, stirring occasionally, until completely absorbed, about 5 minutes. Add half of the broth and cook, stirring occasionally, until completely absorbed, about 12 minutes. Season with salt and pepper. Add the remaining broth and cook, stirring occasionally, until completely absorbed, about 12 minutes longer. Discard the bay leaf. Stir in the grated cheese along with the artichokes and the remaining 2 tablespoons of butter until creamy. Spoon into bowls.
2
In a medium bowl, toss the sliced celery and celery leaves with the parsley, chives and tarragon. Add the vinegar and oil, season with salt and pepper and toss. Mound the salad over the farro, garnish with cheese shavings and serve.

612

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 4 tablespoons unsalted butter, 1 carrot, finely diced, 1 small celery root, peeled and finely diced, 1 small onion, finely diced, and more.

Yes, Farro With Artichokes And Herb Salad falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Farro With Artichokes And Herb Salad

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