Skye McAlpine's artichoke, broad bean, farro and mint salad - YOU Magazine Fashion Beauty Celebrity Health Life Relationships Horoscopes Food Interiors Travel Sign in Welcome!Log into your account Forgot your password? Password recovery Recover your password Search Sign in Welcome! Log into your account Forgot your password? Get help Password recovery Recover your password A password will be e-mailed to you. YOU Magazine Fashion Beauty Celebrity Health Life Relationships Horoscopes Food Interiors Travel Home Food Skye McAlpine’ s artichoke broad bean farro and mint salad By You Magazine - June 24, 2018 This farro and mint salad is a twist on a summer favourite of mine that I associate with picnics on the Lido and its long stretch of beach. I’ve included ricotta salata, which is firmer and saltier than plain ricotta, but you could make it with a slightly punchier feta, or mozzarella – or leave out the cheese altogether. If you can’t get your hands on fresh baby artichokes, then feel free to use canned ones; likewise, frozen broad beans rather than fresh will be fine. Skye McAlpine SERVES 4-6 200g pearled farro 8-10 baby artichokes (canned or bottled are fine, see recipe method) grated zest of ½ lemon and juice of 1 lemon 5 tbsp olive oil 120ml white wine 450g shelled broad beans, fresh or frozen sea salt and freshly ground black pepper a small bunch of mint, leaves picked or chopped, if preferred 120g 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 the farro is al dente, then drain. Transfer it to a large bowl. 2. If using fresh baby artichokes, tear off the tough outer leaves and trim the spiky tops, adding the artichokes to a bowl of cold water acidulated with half the lemon juice as you go, to stop them browning. Cut them into quarters. Heat 3 tbsp of the oil in a large frying pan over a medium heat. Add the artichoke quarters and turn to coat them in the oil. Pour in the wine, reduce the heat and cook, stirring occasionally, for about 15 minutes, until the artichokes are tender. Add the broad beans and cook for 5-7 minutes, until tender. (If you are using canned artichokes, just simmer the wine in the 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 along with the olive oil and cook for a minute to heat through.) Season with salt and pepper to taste, then squeeze the remaining lemon juice over the vegetables and add the lemon zest. 3. Add the artichokes and broad beans to the farro. Dress the salad with the last of the olive oil and season with salt and pepper to taste. Toss in the mint, then roughly chop or crumble the ricotta and scatter it over the salad. SAVE 25% ON SKYE’S NEW BOOK A Table in Venice by Skye McAlpine is published by Bloomsbury, price £26. To order a copy for £19.50 until 8 July visit mailshop.co.uk/books or call 0844 571 0640; p&p is free on orders over £15. RELATED ARTICLESMORE FROM AUTHOR Kids can eat for free at these restaurants during October half-term How to make the viral negroni sbagliato with prosecco at home 7 Halloween recipes with serious hex factor Popular in Food Gabriela Peacock 14-day plan Anytime baked eggs May 23, 2021 Joe Wicks’ maple-glazed chicken thighs with Asian slaw June 6, 2021 Mary Berry is returning to TV screens for a brand new June 15, 2021 Eleanor Maidment My summer taste notes July 4, 2021 Uyen Luu’ s sticky mustard marmalade ribs July 25, 2021 Annie Bell’ s white peach bellinis recipe August 8, 2021 M& S has launched a new crunchy Caramilk-inspired golden chocolate spread August 24, 2021 Deliciously preserved pickle and jam recipes September 19, 2021 Gordon Ramsay’ s bang bang cauliflower October 3, 2021 Wow right now Clodagh McKenna’ s speedy family dinners October 24, 2021 Popular CategoriesFood2704Life2496Fashion2240Beauty1738Celebrity1261Interiors684 Sign up for YOUMail Thanks for subscribing Please check your email to confirm (If you don't see the email, check the spam box) Fashion Beauty Celebrity Life Food Privacy & Cookies T&C Copyright 2022 - YOU Magazine. All Rights Reserved