Ingredients
SERVES 4
– 200 g farro
– 1 onion cut into strips
– 10 cherry tomatoes peeled
– 70 g artichoke hearts cut into strips
– 70 g black olives pitted
– 1 garlic clove coarsely chopped
– salt to taste
– black pepper to taste
– EVO to taste
Directions
Fill a pot with abundant salted water and cook the farro for ab. 45 minutes. Once cooked, drain and set the farro aside in a large bowl. Meanwhile, in a pan, heat a drizzle of EVO and sauté the onion. After a couple of minutes, also add in the tomatoes and a couple of cups of water. Constantly stir, then, as soon as it begins to boil, sprinkle in a pinch of salt and pepper. At this point, also add the artichoke hearts to the pan, along with olives and garlic. Cook over medium flame for ab. 20-25 minutes. Once the sauce is ready, combine to the farro and mix well. Drizzle a little EVO just before serving.