Food & Cooking Recipes Breakfast & Brunch Recipes Raw Artichoke and White-Asparagus Farro Salad Be the first to rate & review! By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on January 22, 2018 Print Rate It Share Share Tweet Pin Email Photo: Romulo Yanes Prep Time: 50 mins Total Time: 1 hrs Servings: 8 Raw baby artichokes, which have a nutty crispness similar to that of celery root, complement the mild, tender white asparagus in this hearty salad. Ingredients 1 ¼ cups semipearled farro 1 teaspoon finely grated lemon zest and 2 tablespoons fresh juice, plus 1 lemon, halved ¼ cup extra-virgin olive oil, plus more for drizzling ½ cup finely chopped red onion Coarse salt and freshly ground pepper 1 pound baby artichokes 1 bunch white asparagus, trimmed, bottom two thirds peeled and cut on the bias into ¼-inch pieces ¼ cup packed fresh mint leaves, sliced crosswise if large, plus more for serving ⅓ cup packed coarsely chopped fresh dill, plus more for serving 6 ounces feta Directions 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. Rate it Print