Artichoke and farro salad with salami and herbs from Six Seasons: A New Way with Vegetables (page 69) by Joshua McFadden and Martha Holmberg

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • RachelHiltzgerr on March 25, 2026

    Not very exciting. The fresh herbs are nice but it was overall pretty boring to me.

  • Hiker010 on January 11, 2026

    Made Winter 2019 -- pretty tasty Try using frozen artichokes or canned? (didn't get fresh artichokes to work that well)

  • nicolepellegrini on June 16, 2020

    Loved this (and glad to see I'm not the only one who "cheated" by using already prepared artichokes.) Great way to use some of the fresh herbs all growing in my garden right now and seemed to come out like a "healthier" version of an Italian antipasto salad, what with the farro and herbs. I could see adding other elements such as olives and some cheese (perhaps fontina) in the future, and that it would be a great dish for a buffet or picnic.

  • Totallywired on July 10, 2019

    Can't stop making this, endlessly variable with the baseline artichokes, farro and salami. Use high quality pickled artichokes and dial back the vinegar to compensate. Benefits from a maldon salt finish.

  • Barb_N on March 28, 2019

    I prepped this a day in advance, leaving whole leaf herbs on top to mix in later. Spent all night at work so eating for lunch 36 h later. Chopped herbs would certainly have suffered the delay but would be preferable for ease of eating. I added green olives and skipped the bread crumbs. My 1 c farro made a very scant 2 c cooked, so I cut way back on the red onion, keeping the herb amount the same. Interesting...possibly a repeat, hewing more closely to the instructions next time.

  • SheilaS on September 28, 2018

    This is kind of like an antipasto platter crossed with a grain bowl. I used spelt instead of farro. I liked the crunch of dried breadcrumbs but I'd like to add some crisp vegetables next time. The recipe calls for 4 poached artichoke quarters for 4 servings. I'm thinking it should probably be 4 poached artichokes, quartered and that's about what I used.

  • sosayi on May 17, 2018

    Great grain salad... I can see using this for picnics and such all summer long. Changes: I used jarred, marinated artichokes; shallots in place of red onions; chopped herbs; panko toasted with garlic, salt and olive oil. Will be repeated, and seeing Clcorbi's note on red wine vinegar, I might try that next time, too!

  • westminstr on May 04, 2018

    My changes included purchased artichokes (grilled, marinated from WF), reduced the red onion by half and pickled it in the vinegar (this was plenty), reduced the olive oil a bit, panko crumbs (toasted w salt & olive oil). I chopped the herbs as well. I really liked the results! Especially loved the texture provided by the breadcrumbs, and I thought the amount of vinegar (i used champagne) was just right.

  • purrviciouz on April 23, 2018

    Since cooking from Six Seasons we've become a fan of any salad that includes salami. I used fresh artichokes and while delicious, it was very time consuming and I'm not sure worth the effort here. Next time I will used marinated chokes and chop the herbs.

  • clcorbi on June 13, 2017

    The author calls this recipe his "man snack" which was so weird that I pretty much had to try it out. Well, we really enjoyed this man snack as well (although we ate it for dinner!). Unfortunately, our farmer's market never has fresh artichokes, so we subbed a can of high-quality marinated ones. We also chopped our herbs rather than leaving them in whole leaves, and used less than called for (he calls for over 3c herbs, which seemed much too high for the 2c of farro). Also, we substituted red wine vinegar for white, and added it to taste (so we ended up using a bit less than called for). The result is a delicious, substantial grain salad that keeps really well. I wouldn't hesitate to make it again, and might even double the quantity to have more leftovers. Yum.

You must Create an Account or Sign In to add a note to this book.

Reviews about this recipe

This recipe does not currently have any reviews.

You are reporting a broken online recipe link to EYB. Please confirm that you want the report submitted. Please also suggest the correct URL for this online recipe to the below textbox.