My friend from Italy called this farro-and-artichoke soup "winter food". Farro is an ancient wheat variety (used to feed the Roman legions, among other hungry diners) which was superseded in most places by the more productive varieties. Yet some parts of Italy, like Umbria, never stopped using it, especially in soups. Joyce Goldstein brought this recipe from the city of Perugia.
Extract hearts from artichokes and slice them. (While working on the artichokes, keep the sliced ones in a water with lemon juice to avoid discoloration.) When slices are ready, sauté them in olive oil, 5 min later add onions, and in another 5 add garlic and let it cook for a while. Finally, add the farro, pour the stock, bring to a boil, and simmer for least 40 min. When farro is tender, season the zuppa with salt and pepper and serve with a bit of mint or parsley and a drop of olive oil.
- lemon juice (for keeping artichokes green)
- 3-5 artichokes
- 1/4 cup olive oil
- 1 yellow onion, chopped
- 3 cloves garlic, minced
- 1 cup farro
- 3-5 cups vegetable stock
- fresh parsley or mint
Extract hearts from artichokes and slice them. (While working on the artichokes, keep the sliced ones in a water with lemon juice to avoid discoloration.) When slices are ready, sauté them in olive oil, 5 min later add onions, and in another 5 add garlic and let it cook for a while. Finally, add the farro, pour the stock, bring to a boil, and simmer for least 40 min. When farro is tender, season the zuppa with salt and pepper and serve with a bit of mint or parsley and a drop of olive oil.- lemon juice (for keeping artichokes green)
- 3-5 artichokes
- 1/4 cup olive oil
- 1 yellow onion, chopped
- 3 cloves garlic, minced
- 1 cup farro
- 3-5 cups vegetable stock
- fresh parsley or mint