© Christina Holmes
Active Time
30 MIN
Total Time
6 HR 30 MIN
Yield
Serves : 6

“I’m not a vegetarian,” says chef Grant Achatz. “But at home I mainly eat grains and vegetables.” His minimalist slow-cooker stew features farro, eggplant, artichokes and three kinds of pepper, and is sweetened with dried figs and raisins. Slideshow: Hearty Stews

How to Make It

Step 1    

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

Step 2    

Turn a 6- to 61/2-quart slow cooker to high and set the timer for 6 hours. Add the artichokes and the next 17 ingredients, up to and including the cherry tomatoes, then add the herb bundle; spread the ingredients in even layers. Cover the slow cooker and cook for 4 hours.

Step 3    

Stir 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.

Step 4    

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

Suggested Pairing

Herb-scented, light-bodied Italian red.

You May Like