Farro with Artichokes and Herb Salad
"For this main course, do as Chef Jonathon Sawyer does and prepare farro much as you would risotto: Add stock slowly while the grains cook, so that they gradually become plump and delicious. Then mix in artichokes and top the dish with celery, parsley and tarragon salad and shavings of nutty Grana Padano cheese...."
INGREDIENTS
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4 tablespoons unsalted butter
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1 carrot finely diced
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1 small celery root peeled and finely diced
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1 small onion finely diced
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2 celery ribs, 1 finely diced and 1 thinly sliced, plus 1/2 cup celery leaves
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1 bay leaf
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2 cups farro (14 ounces)
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1 cup dry white wine
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4 cups low-sodium chicken (or vegetable) broth
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salt and freshly ground pepper
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3 tablespoons grated Grana Padano cheese plus shaved cheese for garnish
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4 ounces marinated baby artichokes drained and halved (3/4 cup)
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1/2 cup flat-leaf parsley leaves
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1/4 cup snipped chives
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1 tablespoon tarragon leaves
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1 teaspoon white wine vinegar
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1 tablespoon extra-virgin olive oil
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