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Farro Salad with Artichoke Hearts

Farro is a variety of wheat commonly enjoyed as a whole grain in Italy. Similar to bulgur, it contains thiamine, niacin, selenium and magnesium, all essential nutrients that support good health.


  • 1 1/4 cups semi-pearled farro 
  • 2 1/2 cups water 
  • 1/4 cup oil-packed sun-dried tomatoes 
  • 1 jar (14 oz.)  artichoke hearts 
  • 6 Tbs. red wine vinegar 
  • 3 Tbs. olive oil 
  • 1/2 cup finely chopped red onion, rinsed and drained 
  • 1/2 cup chopped fresh flat-leaf parsley 
  • 1/2 cup pine nuts, toasted 
  • Salt and freshly ground pepper, to taste 


Rinse the farro and drain. In a saucepan over high heat, combine the farro and water and bring to a boil. Reduce the heat, cover and simmer until the grains are tender and the water is absorbed, about 25 minutes.

Drain the sun-dried tomatoes; if desired, reserve the oil to use in place of some of the olive oil. Cut the tomatoes into julienne. Drain, rinse and quarter the artichokes.

In a large bowl, whisk together the vinegar and olive oil. Add the cooked farro, sun-dried tomatoes, artichoke hearts, onion, parsley and pine nuts and stir until well combined. Season generously with salt and pepper and serve immediately. Serves 4 to 6.

Adapted from Williams-Sonoma Eat Well, by Charity Ferreira (Oxmoor House, 2008).