Vegetable Farro Stew With Figs And Pine Nuts

Vegetable Farro Stew With 

Figs And Pine Nuts

Ingredients:

2 rosemary sprigs

5 oregano sprigs

5 thyme sprigs

2 small artichokes

1 cup farro

1/4 cup extra-virgin, plus 

  more for drizzling

1 1/2 cups tomato juice

1/2 cup water

2 teaspoons Kosher salt

   more for seasoning

1 teaspoon crushed red pepper flakes

2 heads garlic, 1/4 cut off the tops

1 lemon, sliced 1/8" thick

1 Cubanelle pepper, sliced 1/3" thick

1/2 red bell pepper, sliced 1/3" thick

1/2 yellow pepper, sliced 1/3" thick

1 medium onion, quartered

1 large Japanese eggplant, 

   cut in 6 wedges

1 cup dried Black Mission figs, 

   stemmed

1/2 cup golden raisins

1 fennel bulb, trimmed and 

   cut in six wedges

1/2 lb. large cherry tomatoes, 

   halved

1 small green zucchini, cut 

   into 1/2" pieces

1 small yellow squash, cut into 

   2" pieces

6 oz. kale, stemmed and 

   leaves quartered 

Toasted pine nuts

Chopped fresh oregano

Lemon wedges 

Freshly grated Parmigiano-

  Reggiano

Sherry vinegar for garnish

*

Directions:

Using kitchen twine, tie the rosemary, oregano and thyme sprigs in a bundle.  Snap the small leaves off around the stem of the artichokes.  Cut the artichokes in half lengthwise.  With a spoon scrape out the hairy chokes, and discard them. 

Turn a 6 to 6 1/2 quart slow cooker to high and set the timer for 6 hours.  Add the artichokes and the next 17 ingredients, up to the cherry tomatoes, then add the herb bundle: spread the ingredients in even layers.  Cover the slow cooker and cook for four hours.

Srit the stew gently and add the zucchini, yellow squash and kale, stirring to submerge them in the liquid.  Cover and cook for 2 hours longer.

Discard the herb bundle, season the stew with salt and serve with the garnishes at the table.

Wine: Herb scented, light bodied Italian red.  (2012 Allegrini Valpolicella)