Farro Salad with Marinated Artichokes, Watercress, and Feta
It’s worth making the marinated artichokes yourself: the texture and flavor will be far superior to anything that comes in a jar.
For the artichokes:
1/2 cup white wine vinegar
2 cloves garlic, peeled
1/4 cup kosher salt
8 baby artichokes, trimmed, and quartered
8 sprigs fresh parsley
4 sprigs fresh thyme
2 sprigs fresh oregano
2 cups extra-virgin olive oil; more as needed
For the salad:
1 cup farro
1/4 lb. feta (1 cup), preferably sheep’s milk
2 medium scallions, thinly sliced on the diagonal (about 1/2 cup), both white and green parts
2 oz. watercress, trimmed and cut into 2-inch pieces (3 cups)
1 Tbs. red wine vinegar
Freshly ground black pepper
Prepare the artichokes:
Bring 1 quart water, the vinegar, garlic, and salt to a boil in a 4-quart saucepan over high heat. Add the artichokes and boil until tender (check near the base of the leaves), about 10 minutes. Drain the artichokes (reserve the garlic), and lay them out on a cloth to dry for about 30 minutes. Put them in a 1-quart container or Pyrex measuring cup. Add the garlic, parsley, thyme, and oregano and cover with the olive oil. Let sit for about 1 hour.
Make the salad:
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.
photo: Scott Phillips
From Fine Cooking web only
, pp. n/a
March 1, 2010