Halibut Picatta with Artichokes on Farro

Halibut Picatta with Artichokes on Farro


Makes 2 servings

  • 1/2 cup farro, rinsed

  • 1 cup chicken stock

  • 3 artichoke hearts (halved)

  • 2 teaspoons olive oil

  • 6-8 ounces halibut

  • Salt and pepper to taste

  • 1/2 cup of dry white wine (can substitute chicken stock)

  • Juice of 1/2 a small lemon

  • 1 tablespoon capers, drained

  • 1 /2 tablespoon butter

  • 1 tablespoons parsley, chopped


  1. Bring the farro and chicken stock to a boil. Reduce to a simmer, cover and cook until the stock is absorbed, about 15-20 minutes.

  2.  Drain any remaining stock and stir the artichoke hearts into the farro.

  3. In a medium saute pan, heat the olive oil over medium heat.

  4.  Season the halibut with salt and pepper.

  5. Add the halibut and cook until lightly golden brown on both sides, about 3-5 minutes per side and set aside.

  6. Add the white wine and lemon juice to the pan, deglaze and simmer to reduce the sauce for a few minutes.

  7. Add the capers and butter and heat until the butter melts into the sauce.

  8. Remove from heat and stir in the parsley.

  9. Serve the halibut on a bed of farro with the artichoke hearts and top with the lemon and caper sauce.

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