Facebook LinkedIn Email Pinterest Twitter Instagram YouTube Icon Navigation Search Icon Main Search Icon Video Play Icon Plus Icon Minus Icon Check Icon Print Icon Note Icon Heart Icon Filled Heart Icon Single Arrow Icon Double Arrow Icon Hamburger Icon TV Icon Close Icon Sorted Hamburger/Search Icon

Farro Salad with Marinated Artichokes, Watercress, and Feta

Scott Phillips

Servings: 4

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:

  • Kosher salt
  • 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.


Rate or Review


We haven't received any reviews yet for this recipe.

Have you made it? Tell us what you thought!

Rate this Recipe

Write a Review


View All


Follow Fine Cooking on your favorite social networks

We hope you’ve enjoyed your free articles. To keep reading, subscribe today.

Get the print magazine, 25 years of back issues online, over 7,000 recipes, and more.