It is springtime, and with this new season comes the desire for lighter, fresher foods and dishes. Among them, a delicious Shrimp, Artichoke and Farro Salad that fancies Janet Fletcher. She's the master chef and author behind the new cookbook; Wine Country Table, Celebrating California's Sustainable Harvest. Shrimp of course, has long been a popular protein in the Golden State, and artichoke hearts among the state's favorite vegetable. Bringing this altogether of course is the farro, which Janet told Tonia's Kitchen you have to be careful of the kind you buy. In her book, Janet explains why it's important some of the bran surrounding the Farro be removed, for the best flavor possible.
