Farro Salad with Marinated Artichokes, Watercress, and Feta

Farro Salad with Marinated Artichokes, Watercress, and Feta
Photo by Scott Phillips

Ingredients

  • 4 sprigs fresh thyme
  • 2 cups extra-virgin olive oil; more as needed
  • 2 cloves garlic, peeled
  • 8 baby artichokes, trimmed, and quartered
  • Freshly ground black pepper
  • 1 Tbs. red wine vinegar
  • ½ cup white wine vinegar
  • + 8 more ingredients
    • ¼ cup kosher salt
    • 8 sprigs fresh parsley
    • 1 cup farro
    • 2 sprigs fresh oregano
    • ¼ lb. feta (1 cup), preferably sheep’s milk
    • Kosher salt
    • 2 medium scallions, thinly sliced on the diagonal (about ½ cup), both white and green parts
    • 2 oz. watercress, trimmed and cut into 2-inch pieces (3 cups)

Bring 1 quart water, the vinegar, garlic, and salt to a boil in a 4-quart saucepan over high heat. Add the artichokes and boil until tender (check near the base of the leaves), about 10 minutes. Drain the artichokes (reserve the garlic), and lay them out on a cloth to dry for about 30 minutes. Pu...

View full recipe at Fine Cooking

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