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Raw baby artichokes, which have a nutty crispness similar to that of celery root, complement the mild, tender white asparagus in this hearty salad.

Martha Stewart Living, May 2016


Credit: Romulo Yanes

Recipe Summary test

50 mins
1 hr


Ingredient Checklist


Instructions Checklist
  • Cover farro with 3 inches of water in a large saucepan; bring to a boil. Reduce heat to medium; cook until farro is tender but still slightly chewy, about 25 minutes.

  • Combine lemon zest and juice, oil, onion, 2 teaspoons salt, and 1/4 teaspoon pepper in a large bowl. Drain farro and immediately toss with dressing. Let cool completely.

  • Meanwhile, squeeze remaining 2 lemon halves into a large bowl of water; add rinds. Working with 1 artichoke at a time, remove all tough outer leaves. With a serrated knife, cut off top 1/2 inch; with a paring knife, trim and peel stem. Very thinly slice lengthwise. (Transfer to lemon water as you work to prevent discoloration.)

  • Drain artichokes; pat dry with paper towels. Toss with farro, asparagus, mint, and dill. Serve with feta, drizzled with oil and garnished with more mint and dill.