Mediterranean Artichoke Hearts over Creamy Lemon Tomato Farro with Pistachios and Mint

Instructions

1. 1

   Preheat the oven to 220 °C / 425 °F. Pat the artichoke hearts very dry with paper towels and toss them on a tray with 1 tablespoon olive oil, sweet paprika, dried oregano, 1/2 teaspoon salt, and black pepper.

2. 2

   Roast the artichoke hearts for 18 to 20 minutes at 220 °C / 425 °F, turning halfway through, until golden around the edges.

3. 3

   Meanwhile, heat a wide saucepan over medium heat. Add 1 tablespoon olive oil and cook the onion for 4 to 5 minutes until softened. Stir in the garlic and red pepper flakes, if using, and cook 30 seconds more.

4. 4

   Add the pearled farro to the pan and stir for 1 minute so it is well coated with the oil and aromatics.

5. 5

   Add the cherry tomatoes and cook for 3 minutes, lightly crushing some with the spoon so they release their juices.

6. 6

   Pour in the hot vegetable broth, add the lemon zest, and 1/2 teaspoon salt. Bring to a boil, reduce to medium-low, and cook for 25 to 28 minutes, stirring occasionally, until the farro is tender and the mixture looks creamy. Add a little more hot water if needed.

7. 7

   While the farro cooks, toast the pistachios in a small skillet over medium heat for 2 to 3 minutes, stirring often so they do not burn.

8. 8

   When the farro is ready, turn off the heat and stir in the lemon juice, half of the chopped mint, and half of the feta cheese. Adjust salt and pepper to taste.

9. 9

   Spoon the creamy farro into shallow bowls and top with the roasted artichoke hearts. Finish with the toasted pistachios, the remaining feta, the remaining mint, and the final tablespoon of olive oil.

10. 10

    For a lightly gratinated finish, place oven-safe plates or a baking dish under the broiler for 1 to 2 minutes at 230 °C / 450 °F, just until the feta is lightly warmed on top, then serve immediately.