Farro With Porcini, Chanterelles & Mascarpone
Farro With Porcini, Chanterelles & Mascarpone requires about 45 minutes from start to finish.
Farro and Artichokes alla Viola
Ingredients
- 1½ cups farro (see Notes)
- Juice of ½ lemon or 2 teaspoons vinegar
- 10 baby artichokes, about 2 ounces each
- 5 tablespoons extra virgin olive oil
- 3 large cloves garlic, bruised
- Grated zest of ½ lemon
- ½ cup dry white wine
- 1½ cups water or vegetable broth, or as needed
- 1 teaspoon sea salt, or to taste
- Freshly ground black pepper
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