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.
Recipe information
Yield
serves 6 to 8
Ingredients
Preparation
Step 1
Fill a medium-size bowl with cool water. Squeeze the lemon juice into the bowl, then add the halves.
Step 2
To prepare the artichokes, first peel the fibrous outer covering from the stems, trimming only the very bottom and leaving as much stem intact as possible. (See step-by-step photos on pages 16 and 17.) Cut off the top of each artichoke with a very sharp chef’s knife. Next, pull off all the tough outer leaves. Use kitchen shears to snip off the tops of the tender inner leaves. Quarter the artichoke and remove the choke from each quarter. Slice thickly. Place the artichokes in the acidulated water and set aside.
Step 3
Heat the olive oil in a stockpot or Dutch oven. Add the garlic and sauté until soft. Add the farro and stir to coat the grains with the oil. Add 2 cups of the water and bring to a boil. Decrease the heat to a simmer and cook until the water almost runs dry, about 10 minutes. The farro won’t be completely cooked at this point, but this prevents it from overcooking as you finish the soup.
Step 4
Add the artichokes and the remaining 4 cups water to the pot along with a good pinch of salt and a couple of grinds of cracked pepper. Simmer until the vegetables are just tender, 8 to 10 minutes. Add the parsley and stir. Serve in deep bowls, drizzled with olive oil.
