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Artichoke and farro salad

Time 1 hour
Yields Serves 4 to 6
Artichoke and farro salad
(Glenn Koenig / Los Angeles Times)
1

Toast the farro in a dry medium saucepan over medium heat until it smells nutty and turns golden, about 5 minutes. Add the water and bring to a simmer. Season with one-half teaspoon salt and cook until the farro is tender, about 45 minutes. Drain (there will probably still be some liquid left), rinse in cold running water and gently pat dry in a kitchen towel.

2

Place the farro in a mixing bowl, add minced red onion and more salt if necessary, and set aside. (The dish can be prepared to this point up to a day ahead and refrigerated tightly covered.)

3

Whisk together olive oil and lemon juice and stir it into the farro mixture.

4

Using a mandoline, shave the artichoke hearts as thin as possible, one-eighth inch is adequate, one-sixteenth is better. Add this to the farro mixture along with most of the parsley leaves, and fold together.

5

Divide the mixture evenly among the serving plates or arrange on a platter. Use a vegetable peeler to shave over thin strips of Parmigiano-Reggiano (you’ll need about 1 ounce), and scatter remaining parsley leaves over the top.


Russ Parsons is a former food writer and columnist at the Los Angeles Times.
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