Halibut Piccata 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

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

In a medium saute pan, heat the olive oil over medium heat.  Season the halibut with salt and pepper.  Add the halibut and cook until lightly golden brown on both sides, about 3-5 minutes per side and set aside.

Add the white wine and lemon juice to the pan, deglaze and simmer to reduce the sauce for a few minutes.  Add the capers and butter and heat until the butter melts into the sauce.  Remove from heat and stir in the parsley.

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