Farro salad with tuna, artichokes and lemon

Ingredients

For 1 serving

• Farro70 g
• Canned tuna in water80 g
• Artichokes2
• Extra virgin olive oil10 g
• Garlic1 clove
• Lemon0.5
• Parsleyto taste
• Saltto taste

Contains: gluten, fish,

In season: February – May

Method

1. Bring a pan of water to the boil, salt it and cook the farro over a medium heat for 20 minutes, until tender but firm to the bite.
2. Meanwhile prepare the artichokes: pull off the tough outer leaves until you reach the pale tender ones, cut off the tips and peel the stem. Halve them, scrape out the choke and cut them into thin wedges; keep them in water with a little lemon juice so they don't darken.
3. Heat the oil with the crushed garlic clove in a frying pan over a medium heat, add the drained artichokes and a splash of water, cover and cook for 10 minutes, until a fork easily pierces the heart. Salt and remove the garlic.
4. Drain the farro and let it cool slightly; drain and flake the tuna.
5. Combine the farro, artichokes and tuna and dress with the remaining lemon juice and chopped parsley.