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Artichoke and Sun Dried Tomato Farroto


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Artichoke and Sun Dried Tomato Farroto


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Artichoke and Sun Dried Tomato Farroto

A whole grain alternative to the classic risotto. This uses Farro and the results are still creamy and delicious. If you don't like artichokes and tomatoes go ahead and use any vegetables you like.


  • Prep Time : 30 min
  • Cook Time : 30 min
  • Ready Time : 1 hour




  • 2 tablespoons olive oil, divided
  • 1 8-ounce pack frozen artichoke hearts or bottoms
  • 2 cloves garlic, minced
  • 4+ cups water
  • 1 small onion, finely chopped
  • 1/2 cup sun dried tomatoes, chopped
  • 1 cup farro
  • 1/2 cup white wine
  • 1/2 cup mozzarella cheese, shredded or chopped
  • 2 small tomatoes, diced
  • 2 tablespoons fresh basil
  • salt and pepper to taste


In a large pot, heat 1 tablespoon olive oil over high heat.  Add artichokes and let them brown.  Then add garlic for a minute before adding water, bring to a boil then leave to simmer until ready to use, at least 20 minutes. Salt to taste.

Bring another large pot to medium heat, add the other 1 tablespoon olive oil and onions and saute for a few minutes until translucent.  Meanwhile, remove artichokes from broth and chop them.  Add chopped artichokes and sun dried tomatoes to the pot.  Then add the farro and cook for a few more minutes, stirring.  When it begins to brown add the wine.  Stir until most of the wine is absorbed.  Add the hot artichoke broth 1/2 cup at a time stirring each time until the broth is absorbed.  Should take about 20 minutes.  Add cheese, stir and serve.

Prepare chopped tomatoes with basil and salt and pepper to taste.  Serve Farroto with Tomato Salad on top.


About Tamar Genger MA, RD


Tamar lives in New York and is the mother of three amazing children, a Registered Dietitian, professor of Nutrition, and as you can probably guess, a foodie! Tamar loves to travel with her family and visits kosher restaurants wherever she goes. Although she loves the sights, she spends more time talking about the restaurants and food she ate! As a mom and a nutritionist, Tamar tries to balance her passion for healthy cooking with her insatiable desire for chocolate!




6 Responses to Artichoke and Sun Dried Tomato Farroto

  1. avatar says: jneuger

    The recipe looks delicious but how much faro?

  2. avatar says: hindyg

    This is my favorite way to cook farro! Love the flavors here. Will have to try this recipe soon!

  3. This is perfect. I just bought farro, which is my favorite whole grain and I have everything else in the house. My kind of meal.

  4. avatar says: Mrs.B.

    This is Great! I have just over 1 cup of farro left after making farro primavera for 12. This will be great with our fish tonight! Thanks.

  5. Great recipe; we really enjoyed it! I wasn’t sure if I as supposed to use sun dried tomatoes in olive oil or plain; used oil packed and drained them. I could only find canned artichoke hearts and they worked well.

    • Thanks for commenting. I used plain sun dried tomatoes, but they both work and good to know the canned artichokes did as well.

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