Insalata di Carciofi e Farro | Artichoke and Farro Salad

While living in Italy, I learned many invaluable things about embracing the Cucina Povera. Cucina Povera translates in Italian to “poor kitchen.” Still, it alludes to the economic ingenuity of poor Italian cooks who took advantage of anything plentiful and inexpensive that formed the foundation of a dish, as did anything left over, such as bread in salads and soups or breadcrumbs in pasta. Farro has always been one of those staples. Look for “semi-pearled” or “semi-perlato” farro, which has been partially polished to remove some of its hull. It will cook faster while still retaining the benefits of the whole grains. The nuttiness of this grain pairs beautifully with Valente Emozione No. 1, a well-balanced, medium-structured Montonico from Abruzzo that continues to evolve with age.

Receipt Date: March 31, 2021

Difficulty: Easy

Measurements: Imperial (US)

See ingredients, directions and pairings.

Ingredients

1 1/2 cups Semi-Pearled Farro

2 3/4 cups Water

1/2 cup Pine Nuts

1/4 cup Olive Oil-Packed Sun-Dried Tomatoes, drained and chopped (Feel feel to reserve the oil for future use)

1 jar Marinated Artichoke Hearts, drained and quartered (Feel feel to reserve the oil for future use)

6 tablespoons Balsamic, Apple Cider, Sherry, or Red Wine Vinegar

8 tablespoons EVOO

1/2 cup Pitted Green Olives, chopped in half, I prefer Castelvetrano olives

1/2 cup Scallions, chopped finely

1/2 cup Italian Parsley, roughly chopped

Sea Salt and Pepper, to taste

Directions

Remove any stones or grit from the farro and discard. Drain and rinse well under cold running water. Bring the farro, water, and a big teaspoon of salt to a boil in a pan over high heat. Reduce the heat to medium-low, cover, and cook for 25 to 30 minutes, or until all of the water has been absorbed and the grains are soft.

Meanwhile, toast the pine nuts in a small saute pan over medium heat, frequently tossing, until aromatic and lightly browned, 2 to 3 minutes. Make sure they do not over brown or burn. Pour immediately onto a cooling dish. Place aside.

In a large bowl, whisk together the vinegar and EVOO with a pinch of sea salt and pepper, to taste.

Add the farro, sun-dried tomatoes, artichoke hearts, green olives, scallions, parsley, and pine nuts, and toss gently to mix and coat well.

Keep chilled until you are ready to serve.