Artichokes: Spring’s Best in a Farro and Millet Salad
Ingredients
- 1½ cups farro
- ¾ cup millet
- 5¼ cups artichoke stock, divided use (or water or vegetable stock, or a combination)
- 2 steamed artichoke hearts, rough chopped
- 1 lemon, zest and juice
- ½ bunch asparagus, cut in thin rounds
- 1 large handful snap peas, thinly sliced
- ½ bulb fennel, thinly sliced
- 1 cup fresh English peas (blanched al dente in salted water)
- ½ bunch each fresh Italian parsley and dill, chopped fine but not bashed
- 3 green scallions, thinly sliced
- Salt and pepper, to taste
- Sherry Dijon Vinaigrette (recipe below)
Instructions
- Combine farro with 3¾ cups artichoke stock in a saucepan and bring to a boil. Cover, reduce heat to medium-low and simmer 30 minutes, or until tender. Drain off any excess water, if needed. In a separate saucepan, toast millet over medium heat until it’s golden brown and fragrant (about 4–5 minutes). Stir to keep millet from burning. Add 1½ cups artichoke stock and stir. Bring saucepan to a boil. Reduce heat to low, cover and simmer about 15 minutes, or until millet is cooked and has absorbed liquid. While grains are cooking, make vinaigrette and prep vegetables. Put grains in a bowl while they are still warm and toss with half the vinaigrette. Add vegetables and toss again. Taste and add remaining vinaigrette, if desired. (Grains will soak up liquid.) Add salt and pepper to taste.
