Tuscan Farro Salad with Artichokes | Hearty Italian Grain Bowl

Cook the farro (spelt grains) in plenty of lightly salted boiling water until al dente, about 20-25 minutes. Once tender, drain and let it cool completely.

Toast the pine nuts in a dry pan over low heat for 2-3 minutes until golden brown, then set aside on a plate to cool.

Drain the marinated artichokes and sun-dried tomatoes, then cut them into bite-sized pieces or strips. Using a vegetable peeler, shave thin ribbons off the pecorino cheese.