Farro with Artichokes

Central Italian peasant dish

10.6 oz whole Farro
1 oz butter (or buttery Ligurian e.v. olive oil)
2 whole artichokes
meat or vegetable broth
parmesan, salt

Remove the outer leaves of the whole artichokes and cut into thin slices. If using our imported whole artichokes, rinse the vinegar away with water, then cut into thin slices. Place the butter in a clay pot and add the artichokes. Saute. Add the farro and stir. Add the simmering broth and stir. Adjust for salt. Keep ladleing the broth into the farro as it cooks. When done, remove from the stove, add parmesan and serve hot.