Green Olive Artichoke Farro Pilaf

Name: Green Olive Artichoke Farro Pilaf
Prep time: 12 min
Cook time: 30 min
Total time: 42 min
Yield: 4 servings
Cuisine: Mediterranean
Ingredients: 1 cup (180 g) farro (hulled); 2 tablespoons (30 ml) extra-virgin olive oil; 1 medium (40 g) shallot, finely diced; 2 cloves (10 g) garlic, minced; 2½ cups (600 ml) vegetable broth, warm; 1 cup (150 g) canned or frozen artichoke hearts, drained well and halved if large; ¾ cup (120 g) green olives, pitted, roughly chopped; 1 whole lemon, zested and juiced; ½ cup (20 g) fresh flat-leaf parsley, loosely packed, roughly chopped; to taste sea salt; to taste freshly ground black pepper; 2 tablespoons (5 g) fresh dill fronds, finely chopped (optional)

From the MyKitchenBank Kitchen

A bright, herbaceous grain pilaf combining nutty farro with tender artichoke hearts, briny green olives, and fresh lemon. This Mediterranean side dish is light enough for seafood or poultry, hearty enough to stand alone, and comes together in under an hour on the stovetop.

Prep: 12 min
Cook: 30 min
Wait: 5 min
Total: 47 min
Makes: 4 servings (about 1¼ cups each)

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Steps

Before you start

Toast the farro first so it absorbs broth better and develops a nuttier flavor
Have all ingredients prepped and measured before you start cooking
Use good-quality broth—it flavors the entire dish

1
Toast the farro
- Heat olive oil in a medium 3-quart saucepan over medium-high heat.
- Once shimmering, add the farro and stir constantly for 2 to 3 minutes, until it smells nutty and begins to turn a shade darker.
- The grains should feel warm and be lightly coated with oil.
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Ready when: Farro smells nutty and grains turn noticeably darker
Tip: Do not skip toasting; it removes a raw, starchy taste and helps each grain cook separately.
2
Sauté aromatics
- Reduce heat to medium and add the diced shallot and minced garlic to the toasted farro.
- Stir for about 1 minute until fragrant but not browned.
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Ready when: Aromatics are fragrant and softened
Tip: Keep heat at medium to prevent burning the aromatics, which would make them bitter.
3
Add broth and bring to simmer
- Pour the warm vegetable broth into the pan.
- Stir well to combine and bring the mixture to a simmer.
- Once simmering, reduce heat to medium-low and cover the pan with its lid.
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Ready when: Broth is steaming and at a gentle simmer
Tip: Using warm broth helps the farro cook more evenly and shortens total cooking time.
4
Simmer farro until tender
- Maintain a gentle, steady simmer for 25 to 28 minutes.
- The farro should absorb most of the broth and become tender but still have a slight chew to it.
- Check after 20 minutes; if it seems dry, add a splash more warm broth or water.
- You want very little liquid left at the end.
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Ready when: Farro grains are tender with a slight chew; liquid is mostly absorbed
Tip: Farro varies by brand; it may take 23 to 30 minutes. Taste a grain to check for tenderness rather than relying on time alone.
5
Stir in olives and artichokes
- Remove the pan from heat.
- Stir in the drained artichoke hearts and chopped green olives.
- The residual heat will warm them through.
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Ready when: Olives and artichokes are evenly distributed
Tip: Add these at the end to preserve their bright flavor and slight firmness.
6
Add lemon and herbs
- Stir in the lemon zest and 2 tablespoons of lemon juice.
- Add the chopped parsley and optional dill.
- Taste and season with sea salt and freshly ground black pepper, adjusting to your preference.
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Ready when: Herbs are evenly incorporated and flavor is balanced
Tip: Add lemon juice in stages; you can always add more but cannot remove it. Start with less and adjust to taste.
7
Rest and serve
- Let the pilaf rest for 5 minutes with the lid off.
- This allows flavors to meld.
- Fluff gently with a fork before serving.
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Tip: Do not skip this step; it improves the texture and allows the lemon to brighten the whole dish.

Good to know

Tips

For a more substantial dish, stir in ¼ cup crumbled feta cheese or grated Pecorino Romano just before serving.
Frozen artichoke hearts work wonderfully here; thaw and drain them well so they do not add excess moisture.
This pilaf is excellent served at room temperature as a make-ahead side for a buffet or picnic.
Toast extra farro in batches and store in an airtight container for quick weeknight cooking.

Make ahead

Prepare the pilaf up to 2 days ahead. Cool completely, then cover and refrigerate. Reheat gently over medium-low heat with a splash of broth or water, stirring occasionally, for 5 to 8 minutes until warm throughout. Or serve at room temperature for a lighter grain salad.

Storage & reheating

Room temperature (covered): up to 2 hours. Refrigerator (airtight container): up to 3 days. Freezer: not recommended, as the texture of the artichokes may suffer. Reheat gently on the stovetop or in the microwave.

Substitutions

farro (hulled) → Barley or spelt berries. Both have similar cooking times and nutty flavors. Adjust broth amount to 2¼ cups if using spelt.
vegetable broth → Chicken or seafood broth. Use if serving alongside poultry or fish; seafood broth pairs especially well with the briny olives.
green olives, pitted → Kalamata olives or a mixture of both. Kalamata will darken the pilaf slightly but add deeper, fruity notes. Reduce to ½ cup since they are more assertive.
fresh flat-leaf parsley → Fresh mint or a mix of mint and dill. Mint adds brightness and pairs beautifully with lemon; use the same amount.