Vegetable Farro Stew with Figs and Pine Nuts

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.