Ingredients
SERVES 4
– 280 g farro
– 20 fillets of anchovy in oil
– 4 artichokes cleaned and thinly sliced
– 8 tbsps. Taggiasca black olives
– 2 garlic cloves
– 4 tbsps. EVO
Directions
Fill a pot with abundant salted water and cook the farro for ab. 45 minutes. Once cooked, drain and set the farro aside. Meanwhile, in a saucepan, heat 3 tablespoons of EVO and gently sauté the garlic along with 8 anchovy fillets. Once anchovies have melted, remove garlic and add in artichokes. Pour in a little water and cook for ab. 10 minutes, until artichokes have softened. Then, finely chop the remaining anchovy fillets and set aside. Right after, incorporate the farro to the pan with artichokes and stir well. Finally, also combine Taggiasca olives, anchovies and a drizzle of EVO to the rest of the ingredients, stirring to well amalgamate. Serve hot.
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