Artichoke, broad bean and farro salad
250 g pearled farro
520 g jar Carciofi alla Romana (x1)
Grated zest of half a lemon
1 juice of a lemon
5 tbsp olive oil
120 ml white wine
500 g shelled broad beans
Salt
Freshly ground black pepper
Small bunch of mint leaves
150 g ricotta salata
1
Put the farro in a large saucepan, cover with a few centimetres of water and bring to the boil; simmer for 20-25 minutes until it is al dente, then drain; transfer to a large bowl
2
Simmer the wine in a pan for a minute to reduce it slightly, then add the broad beans and simmer for 3 minutes until almost tender, add the drained and quartered artichokes together with 3 tablespoons of the olive oil and cook for a minute to heat through; season with salt and pepper to taste then add the lemon juice and the zest
3
Add the artichokes and broad beans to the farro; add the mint u season again; place in a serving dish and crumble the ricotta salata over the top; pour the remaining olive oil over the salad and some more mint leaves
