Zuppa di farro con carciofi

Name: Zuppa di farro con carciofi (Farro and Artichoke Soup)
Cuisine: Italy
Ingredients: ¼ cup chopped fresh flat-leaf parsley or mint; 5 large artichokes; 1 lemon, halved; 1 yellow onion, chopped; ¼ cup extra virgin olive oil, plus more for serving; 1 cup farro; 2 cloves garlic, minced; Salt and freshly ground black pepper; 5 cups vegetable stock, or as needed; ¼ cup chopped fresh flat-leaf parsley or mint; Salt and freshly ground black pepper

Farro and Artichoke Soup

Preparation info

Serves
4

Difficulty
Easy

Appears in

Italian Slow and Savory

By Joyce Goldstein

Published 2004

About

Spring, when artichokes first come to market, would be an ideal time to make this surprisingly sweet and delicate soup from Ristorante Gio Arte e Vini in the charming Umbrian city of Perugia. Sardinian cooks put together a similar soup, with potatoes replacing the farro and a slice of toasted bread in the bottom of each bowl.

Ingredients

1 lemon, halved
5 large artichokes
¼ cup extra virgin olive oil, plus more for servin

Europe
Italy
Starter
Soup
Side dish
Vegan
Spring

Method

Squeeze the juice from the lemon halves into a bowl of cold water. Working with 1 artichoke at a time, remove all of the leaves, then trim away any dark green parts from the base and the stem. If the stem seems tough, cut it off flush with the base. Scoop out the prickly choke with a spoon, or cut it out with a paring knife. Cut the base ve