Italian Farro and Artichoke Soup

Ingredients

Yield:

Serves 4

• • 1 Lemon
  • 5 Artichokes Large or 10 Baby Artichokes
  • 1 cup Farro
  • 1 Yellow Onion Diced
  • 1 Carrot Diced
  • 2 tbsp Garlic
  • 1 Bay Leaf
  • 1 tbsp Oregano Chopped
  • 2 Tbsp Parsley Chopped
  • 1 qt Chicken Stock
  • Toasted Baguette Slices
  • ¼ cup Parmesan Cheese Shredded

Preparation

Difficulty:

easy

Time:

1 Hour

1. • Clean the artichokes and place them in acidulated water to prevent from oxidizing.
   • In a large pot sauté the onions, carrots and garlic until lightly brown.
   • Add the Artichokes and Farro and toast slightly.
   • Add the chicken stock and bay leaf and bring to a simmer and cook for approximately 30 minutes or until the farro is fully cooked.
   • If necessary add more stock to ensure the artichokes and farro are completely submerged.
   • Finish with the fresh herbs and season to taste with salt and pepper.