It’s worth making the marinated artichokes yourself: the texture and flavor will be far superior to anything that comes in a jar.
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Reserve 1/4 cup of the oil and drain the rest. Discard the garlic and herbs.
Bring a 4-quart saucepan of well-salted water to a boil. Add the farro and cook until al dente, 25 to 30 minutes. Drain and spread on a baking sheet to cool until barely warm.
Combine the farro with the artichokes, the reserved oil, feta, and scallions and toss to combine. Let sit for 10 minutes to let the flavors meld. Toss in the watercress and vinegar. Season to taste with salt and pepper and serve immediately.
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