Ingredients

1 1/2  cups   farro, rinsed (see Tip) 1 leaf  fresh sage 1 sprig   fresh rosemary 1 tablespoon   extra-virgin olive oil 1/2 cup  finely chopped onion 1 teaspoon   finely chopped garlic 1 15-ounce can   diced tomatoes, drained well 1 10-ounce box   frozen artichoke hearts, thawed and coarsely chopped 1/4 cup  torn fresh basil leaves 1/2 teaspoon  coarse salt Freshly ground pepper  to taste Pinch of   crushed red pepper 1 1/2-2 cups  reduced-sodium chicken broth, vegetable broth or water 1/2 cup  grated Pecorino Romano cheese, divided 1 teaspoon   freshly grated lemon zest

Description

Farrotto With Artichokes, Recipe

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