Nutty farro, marinated artichoke hearts, sun-dried tomatoes, Castelvetrano olives, basil, and a lemon-caper dressing. The Italian pantry salad at its finest.
Boil farro in salted water 30 minutes until tender but chewy. Drain and immediately toss with olive oil, lemon zest, and salt. The grain absorbs seasoning best while warm.
Cut marinated artichoke hearts into quarters. Reserve 2 tbsp of the marinade — it goes into the dressing and is full of herbaceous flavour.
Whisk lemon juice, artichoke marinade, capers (slightly crushed), olive oil, and black pepper. Bold, bright, and briny.
Toss cooled farro with all ingredients except basil and pecorino. Rest 20 minutes for flavours to meld. Add basil and cheese just before serving.