Farro With Artichokes And Herb Salad

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Ingredients

4 tablespoons unsalted butter

1 carrot, finely diced

1 small celery root, peeled and finely diced

1 small onion, finely diced

2 celery ribs—1 finely diced and 1 thinly sliced, plus 1/2 cup celery leaves

1 bay leaf

2 cups farro (14 ounces)

1 cup dry white wine

4 cups low-sodium chicken broth

Salt and freshly ground pepper

3 tablespoons grated Grana Padano cheese, plus shaved cheese for garnish

4 ounces marinated baby artichokes, drained and halved (3/4 cup)

1/2 cup flat-leaf parsley leaves

1/4 cup snipped chives

1 tablespoon tarragon leaves

1 teaspoon white wine vinegar

1 tablespoon extra-virgin olive oil

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