Epicurean Specialty®

    Farro Salad with Artichokes, Arugula and Parmesan

( uses Farro )

  • 1 Cup Farro
  • 1 Can Artichoke Hearts - Quartered
  • Cup Extra Virgin Olive Oil
  • LB. Parmesan Cheese
  • 2 oz Arugula, trimmed and cut into 2-inch pieces (3 cups)
  • 1 TBS. Lemon Juice
  • Kosher Salt
  • Freshly Ground Pepper
  • Bring a 4-quart saucepan of well-salted water to a boil. Add the farro and cook until al dente, 30-40 minutes until tender and water is absorbed. Drain and spread on a baking sheet to cool until barely warm.

    Combine the farro with the drained artichoke hearts, the Extra Virgin Olive Oil, Freshly grated Parmesan, and scallions and toss to combine. Let sit for 10 minutes to let flavors settle. Toss in the arugula and lemon juice. Season to taste with salt and pepper and serve immediately.