Farro with chicken, artichokes and lemon

Ingredients

For 1 serving

• Farro60 g
• Chicken breast140 g
• Artichokes1
• Garlic1 clove
• Extra virgin olive oil10 g
• Lemon zest2 g
• Parsley5 g
• Chicken broth100 ml
• Saltto taste
• Black pepperto taste

Contains: gluten, celery,

In season: February – May

Method

1. Bring a pan of water to the boil, salt it and cook the rinsed farro for 25 minutes over medium heat, until tender but still chewy; drain. Warm the chicken stock in a small pan.
2. Meanwhile prepare the artichoke: pull off the tough outer leaves until you reach the pale ones, cut off the tips, peel the stem, halve it, scoop out the choke and slice thinly. Put it in cold water with a little of the lemon zest so it doesn't darken.
3. Heat half the olive oil in a frying pan over medium heat with the crushed garlic clove, add the drained artichoke and the hot stock, cover and cook for 10 minutes, until tender and the liquid has almost gone; salt it.
4. Meanwhile cut the chicken breast into bite-sized pieces, salt and brown them in another pan in the remaining oil over medium-high heat for 6–7 minutes, until golden outside and no longer pink inside.
5. Remove the garlic, add the farro, artichoke and chicken to the pan and toss for a minute over medium heat. Off the heat, finish with grated lemon zest, chopped parsley and a grind of black pepper.