Artichoke and Olive Farro Salad

1. Cook the Farro

1. Rinse the farro under cold running water in a fine-mesh sieve.
2. Bring a large pot of generously salted water to a boil.
3. Add the farro and simmer over medium heat until tender yet pleasantly chewy, about 20 to 25 minutes.
4. Drain thoroughly and spread the grains onto a wide platter or baking sheet to cool down to room temperature.

2. Prepare the Dressing

1. In a small bowl, whisk together the fresh lemon juice, extra virgin olive oil, dried oregano, a pinch of salt, and freshly cracked black pepper until lightly emulsified.

3. Assemble and Toss

1. Transfer the cooled farro to a large mixing bowl.
2. Add the quartered marinated artichokes, olives, and chopped fresh parsley.
3. Pour the dressing over the salad and toss gently to coat every grain evenly.
4. Taste and adjust seasoning with additional salt or lemon juice if desired.
5. Serve immediately at room temperature, or chill in the refrigerator for 30 minutes to let the flavours meld.