Greek Braised Artichoke Hearts over Toasted Farro

Add the farro to a medium saucepan and cover with water (water should be at least 1 inch above farro) and bring to a boil. Cook until farro is tender, about 18-20 minutes. Drain farro well (give it a shake!) and spread out on baking sheet to cool.

Peel and slice the onion. Slice the garlic. Pick the thyme leaves from the stems and finely chop. Add 1 tbsp of oil to a large skillet over medium high heat. Once hot, add the onion and a pinch of salt and cook, stirring often, until it begins to soften, about 4 to 6 minutes. Add the garlic and cook for a minute or two more, until the garlic is fragrant. Add the vinegar and cook for 2 minutes.

Drain the artichoke hearts and dry them lightly with a paper towel; quarter them lengthwise. Add the artichokes to the onions and garlic with the tomato paste, 1 cup of water, cinnamon, chopped thyme, and a pinch of salt and pepper. Bring sauce to a simmer and cook for 6 to 8 minutes, stirring occasionally, until the mixture is reduced slightly and fragrant.

While your sauce is simmering, halve the kalamata olives lengthwise. Rinse and dry the parsley. Pick the leaves and tender stems, finely chop, and discard the tough stems. Rinse, halve and zest the lemon. Set zest aside. Once the sauce is thickened, add the olives, chopped parsley, and juice from the lemon. Season with salt and pepper and stir to combine.

Place a medium skillet over medium high heat with 2 tbsp of olive oil. Add farro and cook until grains are crisp and develop a golden sheen, about 5 to 7 minutes. Stir in lemon zest and season farro with salt and pepper.

Divide the toasted farro between your plates. Top with Greek braised artichokes and serve with your choice of Aromasong salt. Dig in!