Farro and Artichoke Soup

• 1 lemon, halved
• 4 large artichokes
• 2 tablespoons good-quality olive oil,
• plus more for drizzling
• 3 cloves garlic, thinly sliced
• 1 cup farro
• 6 cups water
• Kosher salt and freshly cracked pepper
• 2 tablespoons chopped fresh parsley

1. Fill a medium-size bowl with cool water.
2. Squeeze the lemon juice into the bowl, then add the halves.
3. To prepare the artichokes, first peel the fibrous outer covering from the stems, trimming only the very bottom and leaving as much stem intact as possible.
4. (See step-by-step photos on pages 16 and 17.)
5. Cut off the top of each artichoke with a very sharp chefs knife.
6. Next, pull off all the tough outer leaves.
7. Use kitchen shears to snip off the tops of the tender inner leaves.
8. Quarter the artichoke and remove the choke from each quarter.
9. Slice thickly.
10. Place the artichokes in the acidulated water and set aside.
11. Heat the olive oil in a stockpot or Dutch oven.
12. Add the garlic and saute until soft.
13. Add the farro and stir to coat the grains with the oil.
14. Add 2 cups of the water and bring to a boil.
15. Decrease the heat to a simmer and cook until the water almost runs dry, about 10 minutes.
16. The farro wont be completely cooked at this point, but this prevents it from overcooking as you finish the soup.
17. Add the artichokes and the remaining 4 cups water to the pot along with a good pinch of salt and a couple of grinds of cracked pepper.
18. Simmer until the vegetables are just tender, 8 to 10 minutes.
19. Add the parsley and stir.
20. Serve in deep bowls, drizzled with olive oil.

lemon, artichokes, olive oil, drizzling, garlic, farro, water, kosher salt, parsley

Taken from www.epicurious.com/recipes/food/views/farro-and-artichoke-soup-383839 (may not work)