Mediterranean Roasted Artichoke Farro Bowl (Printable)
Nutty farro meets roasted artichokes, fresh vegetables, and creamy feta in this vibrant Mediterranean grain bowl.
# What You’ll Need:
→ Grains
01 - 1 cup farro, rinsed
02 - 2 1/2 cups water or vegetable broth
→ Vegetables
03 - 1 (14-oz) can artichoke hearts, drained and quartered
04 - 1 cup cherry tomatoes, halved
05 - 1 small cucumber, diced
06 - 1/2 small red onion, thinly sliced
07 - 1/4 cup Kalamata olives, pitted and halved
→ Dairy
08 - 3 oz feta cheese, crumbled
→ Fresh Herbs
09 - 1/4 cup fresh parsley, chopped
→ Dressing
10 - 3 tbsp extra virgin olive oil
11 - 2 tbsp fresh lemon juice
12 - 1 garlic clove, minced
13 - 1 tsp dried oregano
14 - Salt and black pepper, to taste
# How-To Steps:
01 - Preheat oven to 425°F.
02 - Place artichoke hearts on a baking sheet. Drizzle with 1 tablespoon olive oil, season with salt and pepper, and toss to coat. Roast for 20–25 minutes, turning halfway, until golden and slightly crisp.
03 - Combine farro and water or broth in a medium saucepan. Bring to a boil, then reduce heat to a simmer. Cook, covered, for 20–25 minutes or until farro is tender but chewy. Drain any excess liquid and let cool slightly.
04 - In a small bowl, whisk together remaining olive oil, lemon juice, minced garlic, dried oregano, salt, and pepper.
05 - In a large mixing bowl, combine cooked farro, roasted artichokes, cherry tomatoes, cucumber, red onion, and olives. Drizzle with the dressing and toss gently to combine.
06 - Divide the mixture among four bowls. Top each with crumbled feta and a sprinkle of fresh parsley. Serve warm or at room temperature.
# Expert Advice:
01 -
- The farro stays satisfyingly chewy while the roasted artichokes get these gorgeous crispy edges that make every bite interesting
- You can prep everything ahead and assemble these bowls in about five minutes when life gets busy
02 -
- Letting the farro cool for just ten minutes before mixing prevents it from making the fresh vegetables wilt and sad
- The artichokes need enough space on the baking sheet to actually roast instead of steam, so do not crowd them
03 -
- Toasting the farro in a dry pan for two minutes before adding liquid brings out an even deeper nutty flavor
- Add a handful of baby arugula or spinach right before serving for extra color and nutrition