Asparagus-Artichoke Farro Salad

Posted by Donna-Marie Pye on

Spring is here, and this salad speaks volumes. Raw baby artichokes have a nutty crispness similar to that of celery root and compliment the bright green crispness of the season's first asparagus and peas. This salad makes a delicious side dish for your Easter dinner.



  • 1 1/4 cups semi-pearled farro
  • 1 lemon, zested and juiced (1 tsp zest + 2 tbsp fresh juice) + 1 lemon, halved
  • 1/4 cup extra virgin olive oil
  • 1/2 cup finely chopped red onion
  • Salt and freshly ground black pepper
  • 1 lb baby artichokes (about 2)
  • 1 bunch asparagus, trimmed and cut into 1-inch lengths
  • 1/2 cup green peas, blanched
  • 1/4 cup packed fresh mint leaves
  • 1/3 cup packed coarsely chopped fresh dill
  • 6 oz crumbled feta (about 1/2 cup)


  1. In a large pot, combine farro with about 3-inches of water. Bring to a boil, reduce heat to medium and cook until the farro is tender, about 25 minutes. (It should have a tender but slightly chewy texture). 
  2. In the bottom of a salad bowl, combine lemon zest, lemon juice, olive oil, red onion, 2 tsp salt and 1/4 tsp freshly ground black pepper. Drain farro and immediately toss with dressing. Let cool completely.
  3. Meanwhile, squeeze both halves of remaining lemon into a bowl of water; add the rinds. Working with 1 artichoke at a time, remove all tough outer leaves. With a serrated knife, cut off top 1/2-inch; with a paring knife, trim and peel stem. Very thinly slice lengthwise. (Place back in the lemon water to prevent discolouration).
  4. Bring a medium pot of water to boil. Add asparagus and green peas. Cook for 2 minutes until bright green and slightly tender. Drain and rinse until cold water until cooled. Add to bowl with farro and dressing.
  5. Drain artichokes, pat dry with paper towels. Toss with farro, mint and dill and vegetables. Serve with feta, additional oil and garnished with more mint and dill.

Makes 8 servings



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  • Loved it. Thanks!

    Martha D'Agostino on

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