When baby artichokes are in season, they are so good you can eat them whole.  Here is a recipe with one of our favorite grains, Farro.  This technique is not unlike risotto, but without the buttery finish.

Preparation

Set a large pot of water to boil.  Salt liberally.

To prepare the artichokes, take off the tough outer leaves until they turn a light green color.  With a vegetable peeler, peel the stem.  Cut off the top 1/2 inch of the spiny leaves.

Blanch them for 6 to 8 minutes or until the bottom yields to a knife.  Shock them in an ice bath.

Sauté the pancetta on low heat to render off the fat.  When crispy, add the shallots and turn the heat up to medium.  After 2 to 3 minutes add the chili flakes and the farro.  Gently toast the farro for another 2 to 3 minutes.  Add the chicken stock and bring just to a boil, then reduce to a simmer, stirring occasionally.  The farro should just be covered with liquid, so if the stock boils off, just add some water and bring back up to a simmer.

When done, the farro should be tender, but al dente.  When cooked (this should take 20 to 25 minutes), fold in the quartered artichokes.  Garnish with grated parmesan.