“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 

November 2014


Credit: © Christina Holmes

Recipe Summary

6 hrs 30 mins
30 mins


Ingredient Checklist


Instructions Checklist
  • 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.

  • 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.

  • 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.

  • 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.