Mediterranean Roasted Artichoke Farro Bowl (Printable)
Nutty farro with roasted artichokes, fresh vegetables, and herb yogurt for a vibrant Mediterranean-inspired bowl.
# What You’ll Need:
→ Grains
01 - 1 cup uncooked farro
02 - 2 cups water
03 - 1/2 teaspoon salt
→ Roasted Vegetables
04 - 1 (14 oz) can artichoke hearts, drained and quartered
05 - 1 cup cherry tomatoes, halved
06 - 1 red bell pepper, diced
07 - 2 tablespoons extra virgin olive oil
08 - 1 teaspoon dried oregano
09 - 1/2 teaspoon ground black pepper
10 - 1/2 teaspoon salt
→ Fresh Vegetables & Toppings
11 - 1 cup cucumber, diced
12 - 1/2 cup kalamata olives, pitted and sliced
13 - 1/2 small red onion, thinly sliced
14 - 1/4 cup fresh parsley, chopped
15 - 1/4 cup crumbled feta cheese
→ Herb Yogurt
16 - 1 cup plain Greek yogurt
17 - 1 tablespoon lemon juice
18 - 2 tablespoons fresh dill, chopped
19 - 1 tablespoon fresh mint, chopped
20 - 1 tablespoon olive oil
21 - 1/4 teaspoon salt
22 - 1/4 teaspoon black pepper
23 - 1 small garlic clove, finely grated
# How-To Steps:
01 - Preheat the oven to 425°F.
02 - Rinse farro under cold water. In a medium saucepan, combine farro, water, and 1/2 teaspoon salt. Bring to a boil, reduce to a simmer, cover, and cook for 25–30 minutes until tender. Drain any excess water and set aside.
03 - On a large baking sheet, toss artichoke hearts, cherry tomatoes, and red bell pepper with olive oil, oregano, black pepper, and salt. Spread in a single layer and roast for 20–25 minutes until golden and slightly crisp, stirring halfway through.
04 - In a small bowl, combine Greek yogurt, lemon juice, dill, mint, olive oil, salt, pepper, and grated garlic. Stir until smooth and refrigerate until ready to serve.
05 - Divide the cooked farro among four bowls. Top each with roasted vegetables, cucumber, olives, and red onion. Drizzle with herb yogurt and sprinkle with parsley and feta cheese.
06 - Serve immediately, with extra lemon wedges if desired.
# Expert Advice:
01 -
- The roasted artichokes get these golden crispy edges that make everything taste better
- You can prep all the components ahead and assemble in minutes
02 -
- Do not overcrowd the baking sheet or the vegetables will steam instead of roast
- The yogurt sauce tastes better if you make it at least an hour ahead
03 -
- Buy artichoke hearts packed in water, not oil, for the best roasting results
- Grate the garlic directly into the yogurt to avoid any harsh raw chunks