WILD MUSHROOM FARRO WITH LEMON, MINT, & ARTICHOKES

SERVES 4 TO 6 PORTIONS

3 tbsp. olive oil

340g to 454g (12 to 16oz) mixed mushrooms (shiitake, cremini, oyster, etc.), sliced

Sea salt

Freshly ground black pepper

1 (14oz) can artichoke hearts, drained and roughly chopped

1 garlic clove, minced

1/4 cup white wine

1/4 cup vegetable broth

2 cups cooked farro

2 tbsp. finely chopped fresh mint

Zest of 1 lemon

NUTRITIONAL VALUES

Calories: 298kcal
Fat: 19.4g (4g S.Fat)
Carbs: 27.6g
Protein: 9.7g
Sugar: 2.8g
Sodium: 818mg

METHOD

Sauté mushrooms in 2 tablespoons oil in a large skillet over medium-high heat. Cook until soft and lightly browned, seasoning with salt and pepper. Cook for a few minutes more after adding the artichoke hearts. Cook for 1 minute, or until the garlic is fragrant.

Allow the wine to reduce until almost all the liquid has evaporated. Season with salt and pepper again after adding the broth and farro. Cook until heated through and most of the liquid has been absorbed in the pan.

Take the pan off the heat and stir in the mint and lemon zest. Serve with the remaining 1 tablespoon oil drizzled on top.

GRILLED ARTICHOKES

SERVES 4 ARTICHOKES

4 large artichokes

Juice of 1 lemon

1/4 cup (60 ml) olive oil

3/4 tsp. salt

FOR THE AIOLI

1 garlic clove

1/4 cup (55g / 2oz) vegan mayonnaise

1 1/2 tbsp. lemon juice

1 tsp. grated lemon zest

1/2 tsp. fresh thyme

1/4 tsp. salt

FOR THE PANGRATTATO

3 oz. (90 g) stale ciabatta bread

1 tbsp. olive oil

1 garlic clove

2 tbsp. chopped fresh parsley

1/2 tsp. salt

NUTRITIONAL VALUES

Calories: 655kcal
Fat: 29g (3.5g S.Fat)
Carbs: 96.3g
Protein: 16.5g
Sugar: 7.2g
Sodium: 1707mg

METHOD

Cut the artichokes in half and remove the leaf tips. Remove the chokes and steam the artichoke halves for 20 minutes in a steamer.

Combine the lemon juice, oil, and salt in a mixing bowl. Marinate for at least 20 minutes with the still-hot artichokes.

To make the aioli, mince the garlic and combine it with the remaining ingredients. Blend until smooth.

Cut the ciabatta into slices for the pangrattato. Coat the slices in oil and toast for 1 to 2 minutes over direct heat. In a mortar, combine the remaining ingredients and finely crush.

Sear the artichokes on their cut sides for 3 to 4 minutes over direct heat. Turn them 45 degrees and cook for another 3 to 4 minutes to develop char marks.

Serve the artichokes topped with pangrattato and aioli.

RECIPE NOTES

Fill the spaces between the artichoke leaves with the marinade for an authentic Italian experience. Insert the stems halfway into the embers of the coals, which should be slightly cooled. Remove the charred outer leaves after about 112 hours and serve.