Average: 5 (3 votes)
Active time
30 minutes
Total time
1 hour
8 servings
Serving Size
1/8 recipe

For the salad:

2 cups whole grain emmer or einkorn farro, dry

1 tablespoon olive oil

2 tablespoons butter

1 large shallot, cut into long, thin slices

1 teaspoon Italian dried herbs

Sea salt, to taste

16 to 18 stems of kale, stems removed, coarsely chopped 

⅛ cup dry white wine

1 (14-ounce) can artichoke hearts, rinsed, quartered, and drained (marinated artichokes work well but are not necessary)

½ cup feta cheese


For the dressing:

1 (14-ounce) can artichoke hearts, rinsed and drained

½ cup olive oil

3 tablespoons white balsamic vinegar

2 tablespoons lemon juice, freshly squeezed

1 small shallot, minced

2 cloves garlic, minced

1 teaspoon Italian dried herbs

2 tablespoons honey mustard

Salt and pepper, to taste

  1. On stove top, in medium-sized saucepan, add farro to 6 cups of salted boiling water. Simmer on low as instructed on farro packaging (emmer can take 50 to 60 minutes, while einkorn may only take 20 to 25 minutes). Drain and set aside to cool. (Note: This step may be done up to 5 days in advance).
  2. In a large saucepan over medium heat, add 1 tablespoon olive oil and 2 tablespoons butter. Add sliced shallot and simmer on low until shallots are translucent, about 8 to 10 minutes. Add Italian herbs and a salt to taste. Saute for 2 minutes. 
  3. Add chopped kale and white wine to pan. With burner still on low, cover the saucepan with a lid to steam kale for 2 to 3 minutes, or until it’s slightly wilted but maintains its structure. Uncover, turn off heat, and transfer immediately to a large bowl to cool. 
  4. Once kale mixture is cool, add cooked farro and mix in quartered artichoke hearts.
  5. In a blender, combine all the dressing ingredients and blend until the dressing is smooth. 
  6. Toss dresssing with kale and farro about 10 minutes prior to serving and top the salad with feta cheese.

Recipe and photo courtesy of Bluebird Grain Farms.


Calories: 370
Total Fat: 19g
Saturated Fat: 5g
Sodium: 300mg
Carbohydrate: 42g
Total Sugar: 4g
Added Sugar 0g
Fiber: 5g
Protein: 10g

Yield: 8 servings

Serving Size: 1/8 recipe

How'd it Taste?

Suzanne Capizzano
Deliciousness. I used our Basil infused olive oil, no butter. I enjoy salads with Farro and artichokes. I sprinkled roasted pepitas on top. Great flavor.
Charlotte Ferri
Just delicious! I didn’t change anything, the creamy artichoke dressing goes very well with kale. This is a keeper.
I left out the additional artichokes in the dressing the second time I made it and used grated goat cheese instead of feta cheese. I liked the dish with those changes much better. I shared with neighbors who also loved the dish.

Review this Recipe