For 2p 8 baby artichokes is a lovely portion. Clean the artichokes by removing stems, outer leaves and top part. Cut in wedges and put in cold water mixed with the juice of 1 lemon.
Slice 4 garlic cloves. Put then in a large oven dish. Drain the artichokes and spread them in the oven dish. Add 125 ml of white wine, the juice of 1 lemon, a few bay leaves, a few stems of fresh thyme and a good drizzle of olive oil. Cover with aluminium foil. Bake in the oven at 200° for 40 mins. Check halfway. Spread the zeste of 1 lemon, pepper and salt.
Boil 120 grams of farro in salted water for approximately 20 mins, until al dente. Add a large handful of frozen peas during the last 3 mins. Drain.
Spread rocket salad on a large plate. Spread 1/2 of the farro. Spread the artichokes. Finish with the farro.
Serve this delicious salad with some fresh salted cheese ( I found an Italian cow’s cheese, but feta is a perfect alternative.