Farro and Artichoke Soup

Name: Farro and Artichoke Soup
Yield: serves 6 to 8
Ingredients: 1 lemon, halved; 4 large artichokes; 2 tablespoons good-quality olive oil,; plus more for drizzling; 3 cloves garlic, thinly sliced; 1 cup farro; 6 cups water; Kosher salt and freshly cracked pepper; 2 tablespoons chopped fresh parsley

December 14, 2011

I don’t generally use chicken stock in soups. I prefer the cleaner flavor that water brings to the soup, especially with such a fantastic vegetable as the artichoke. Farro is a chewy Italian grain somewhat like spelt, but with a firmer texture. If you want to prepare the soup ahead of time, be sure to chill it immediately after cooking, transferring it to a shallow container so that it cools quickly. You’ll need to adjust the water levels when you reheat the soup because the farro will absorb some of the water as it sits. For a nice variation, you could add some fava beans or peas.

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