Golden Artichokes over Lemon Pea Purée with Creamy Dill Farro and Spiced Almond Crumbs

Instructions

1. 1

   Preheat the oven to 220 °C / 425 °F. Pat the artichoke hearts very dry with paper towels and place them on a baking tray. Toss them with 2 tbsp olive oil, 1 tsp Dijon mustard, 1/2 tsp smoked paprika, 1/4 tsp salt, and a pinch of black pepper.

2. 2

   Roast the artichokes for 22 to 25 minutes at 220 °C / 425 °F, turning halfway through, until golden around the edges.

3. 3

   Meanwhile, heat a medium saucepan over medium heat and add 1 tbsp olive oil. Add half of the shallot and 2 minced garlic cloves. Cook for 2 to 3 minutes until softened.

4. 4

   Add the farro to the saucepan and stir for 1 minute to lightly toast it. Pour in 500 ml / 2 cups vegetable broth, add 1/2 tsp salt, and cook over medium-low heat for 22 to 28 minutes, stirring occasionally, until the farro is tender and creamy. Add a little more broth during cooking if needed.

5. 5

   Turn off the heat and stir into the farro 1 tbsp lemon juice, half of the lemon zest, the fresh dill, 1 tbsp nutritional yeast, 1 tsp olive oil, and black pepper to taste. Adjust salt if needed.

6. 6

   In a small skillet, heat 1 tbsp olive oil over medium heat. Add the chopped almonds, breadcrumbs, ground cumin, the remaining smoked paprika, 1 tbsp nutritional yeast, and a pinch of salt. Toast for 3 to 4 minutes, stirring, until the crumbs are crisp and fragrant. Set aside.

7. 7

   Bring water to a boil in a small saucepan. Add the peas and cook for 2 minutes. Drain and transfer them to a blender or food processor.

8. 8

   In a clean skillet, heat the remaining 1 tbsp olive oil over medium heat. Add the remaining shallot and the last 2 garlic cloves. Cook for 2 minutes. Transfer this mixture to the blender with the peas, 250 ml / 1 cup vegetable broth, 2 tbsp lemon juice, the remaining lemon zest, 1 tsp Dijon mustard, 1/4 tsp salt, and black pepper. Blend until very smooth. If it is too thick, add up to 60 ml / 1/4 cup water.

9. 9

   To serve, spread the warm pea purée onto each plate. Spoon a portion of the creamy farro on top and finish with the roasted artichokes.

10. 10

    Sprinkle the spiced almond crumbs over the top and serve immediately.