Vegetable Farro Stew with Figs and Pine Nuts

• 2 rosemary sprigs
• 5 oregano sprigs
• 5 thyme sprigs
• 2 small artichokes
• 1 cup farro
• 1/4 cup extra-virgin olive oil, plus more for drizzling
• 1 1/2 cups tomato juice
• 1/2 cup water
• 2 teaspoons kosher salt, plus more for seasoning
• 1 teaspoon crushed red pepper
• 2 heads of garlic, 1/4 inch cut off the tops
• 1 lemon, sliced 1/8 inch thick
• 1 Cubanelle pepper, sliced 1/3 inch thick
• 1/2 red bell pepper, sliced 1/3 inch thick
• 1/2 yellow bell pepper, sliced 1/3 inch thick
• 1 medium onion, quartered
• 1 large Japanese eggplant, cut into 6 wedges
• 1 cup dried Black Mission figs (5 ounces), stemmed
• 1/2 cup golden raisins
• 1 fennel bulb, trimmed and cut into 6 wedges
• 1/2 pound large cherry tomatoes, halved
• 1 small green zucchini, cut into 2-inch pieces
• 1 small yellow squash, cut into 2-inch pieces
• 6 ounces kale, stemmed and leaves quartered
• Toasted pine nuts, chopped fresh oregano, lemon wedges, freshly grated Parmigiano-Reggiano and sherry vinegar, for garnish

1. Using kitchen twine, tie the rosemary, oregano and thyme sprigs into a bundle.
2. With a serrated knife, cut off the top third of the artichokes.
3. Snap off the small leaves from around the artichoke stem.
4. Cut the artichokes in half lengthwise.
5. With a spoon, scrape out the hairy chokes and discard them.
6. Turn a 6- to 61/2-quart slow cooker to high and set the timer for 6 hours.
7. 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.
8. Cover the slow cooker and cook for 4 hours.
9. Stir the stew gently and add the zucchini, yellow squash and kale, stirring to submerge them in the liquid.
10. Cover and cook for 2 hours longer.
11. Discard the herb bundle, season the farro stew with salt and serve with the garnishes at the table.

rosemary sprigs, oregano sprigs, thyme, artichokes, farro, extravirgin olive oil, tomato juice, water, kosher salt, red pepper, garlic, lemon, pepper, red bell pepper, yellow bell pepper, onion, japanese eggplant, dried black, golden raisins, fennel bulb, cherry tomatoes, green zucchini, yellow squash, kale, nuts

Taken from www.foodandwine.com/recipes/vegetable-farro-stew-with-figs-and-pine-nuts (may not work)