Yield 6

1 ea Farro, 14 oz
1 lb French Green Beans
1 cup Artichokes, marinated, quartered
½ cup Feta cheese
¼ cup thyme, chopped
¼ cup parsley, chopped
¼ cup dill, chopped
1 cup walnuts, roasted
1 cup preserved lemon, chopped
½ cup EVOO
½ cup kalamata olives, pitted, diced
Salt and Pepper to taste

Cook farro in a large stock pot with salted boiling water as if you are cooking pasta. Cook for about 7-8 minutes, al dente. Drain and set aside.

Meanwhile, bring another stock pot to a rolling boil and bring to down a simmer, heavily salted. Blanch greens beans in boiling water for a 1 minute and a half and run cold water to stop the cooking process. Set aside. Using a big mixing bowl, combine all the above ingredients except for Feta cheese. Taste for seasoning. Refrigerate for at least 2 hours before serving. You can make a day before. Garnish with Feta cheese before serving. Enjoy!