ARTICHOKE, FAVA BEAN, FARRO AND MINT SALAD

Serves: 4

1 cup (250 mL) pearled farro

8 to 10 baby artichokes (see note)

Zest and juice of 1 lemon

3 tbsp (45 mL) olive oil, plus more for drizzling over the salad

1/2 cup (125 mL) dry white wine

3 cups (750 mL) shelled small fava beans (if larger, they will need to be peeled; see note)

A generous pinch of salt Freshly ground black pepper Small bunch of fresh parsley, leaves chopped

Small bunch of fresh mint, leaves chopped

4 oz (114 g) ricotta salata (see note)

1. In a large saucepan, cover the farro with a couple of inches of water, then set over high heat and bring to a boil. Lower the heat to medium and simmer until the farro is al dente, 20 to 25 minutes. Drain the farro and pour it into a large bowl. 2. Tear away and discard the tougher outer leaves of the artichokes, and trim the spiky tops. Toss the artichokes into a bowl of cold water with half the lemon juice to stop them from turning brown.

3. Heat the olive oil in a large frying pan over medium heat. Quarter the artichokes and add them to the pan; give them a good shake, and turn them to coat them well in the oil. Pour in the wine, reduce the heat to low, and cook, stirring occasionally, until the artichokes are tender, about 15 minutes. Add the fava beans and cook, stirring, until they become tender, 5 to 7 more minutes. (To use canned artichokes and fava beans, bring the wine to a boil in the pan and simmer to reduce for a minute before tossing in the beans and simmering for 3 minutes, then add the artichokes along with the olive oil and stir. Cook for another minute so that all the vegetables are tender and heated through.) Season with salt and pepper to taste, then stir in the lemon zest and remaining lemon juice.

4. Add the artichokes and fava beans to the farro. Dress the salad with a drizzle of olive oil and season with salt and pepper to taste. Toss in the parsley and mint, then crumble in the ricotta. Notes: If fresh artichokes are hard to come by, use canned. Likewise, if you can’t find fresh fava beans, use frozen (or lima beans).

Ricotta salata is slightly firmer and saltier than plain ricotta. Substitute feta or mozzarella if you like.