Wheat Berries with Artichokes, Feta and Mint | CUESA

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Returns March 11, 2021 | SF

Wheat Berries with Artichokes, Feta and Mint


Lauren Kiino, Il Cane Rosso

This recipe was demonstrated at CUESA’s Market to Table program on April 3, 2010.

Serves 4-6


1 teaspoon minced shallots
4 tablespoons red wine vinegar
¼ cup extra virgin olive oil
Salt and pepper, to taste

1 cup wheat berries (or substitute farro)
2 tablespoons minced red onion
8 whole baby artichokes, blanched, cooled and cut into eighths
4 tablespoons picked mint leaves (or 2 tablespoons mint and 2 tablespoons nepitella)
2 ounces crumbled sheep’s milk feta cheese
2 cups wild arugula leaves, washed and dried
Salt and pepper, to taste


  1. Whisk first three ingredients together.  Season with salt and pepper.

  2. Put the wheat berries in a pot with water to cover by at least an inch. Bring to a boil and cook until the grains are tender, about 40 minutes. Check periodically to make sure the water hasn’t boiled off; add more water as needed.
  3. Toss wheat berries, red onion, artichokes and vinaigrette.  Season with salt and pepper.
  4. Fold in mint and arugula; garnish with crumbled feta.


Photo by Barry Jan.



CUESA (Center for Urban Education about Sustainable Agriculture) is dedicated to growing thriving communities through the power and joy of local food. Learn More »