‘Tis the season to loosen up, and meaning your eating regimen too. Good factor this vegetarian salad combines a handful of healhty Mediterranean influences, together with the so-hot-right-now grain freekeh. Chef Alexandra Manley of Josephine Home in Austin, Texas, selected the Center Jap cereal for its “candy, virtually smoky taste” to offset the earthiness of the artichokes. “Roasted tomatoes and pesto comprised of radish greens complement the artichokes with their tang and shade,” she says.
Complete time: 1 hour, 10 minutes
Prep time: quarter-hour
Cooking time: 45 minutes, plus 10 minutes to chill
1½ cups freekeh
5 cups vegetable inventory
Further-virgin olive oil, divided
1 pint grape tomatoes, halved lengthwise