In order to bring you the best organic produce, some ingredients may differ from those depicted.
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Braised fennel and artichoke farro with sun dried tomatoes and pine nuts
2 Servings, 630 Calories/Serving
35 Minutes
Nutty, chewy farro acts as the base of this hearty vegetarian meal, providing loads of fiber, protein and Vitamin B3. The farro is complemented by comforting Mediterranean flavors of braised fennel and briny artichoke hearts with sweet sun dried tomatoes and earthy pine nuts.
In your bag
1 bag serves 2 (2 bags serve 4)
Sunbasket is proud to source the organic ingredients indicated below. On the rare
occasion we are unable to meet our organic promise, we'll put a note
in your bag.
- 1 ounce sun dried tomatoes
- 1 cup quick-cook farro
- 1 large fennel bulb
- 2 cloves garlic
- ¼ teaspoon red pepper flakes
- 1 cup vegetable stock
- 2 marinated artichoke hearts
- Small bunch basil
- ¼ cup pine nuts
- 2 tablespoon parmesan cheese
Nutrition per serving
Instructions
2-serving instructions (4-serving modifications in red)
Wash produce before use
1
Soak tomatoes, cook farro
In a small saucepan, bring 3 cups water to a boil. Carefully remove 1 cup water and pour into a small bowl with sundried tomatoes. Set tomatoes aside to soak and rehydrate, 5 to 7 minutes. Toss farro into remaining water and boil until soft, 10 to 12 minutes. Drain water from farro and set aside. Meanwhile:
*Cut fennel in half, remove core and thinly slice.
*Peel garlic and thinly slice.
*Cut fennel in half, remove core and thinly slice.
*Peel garlic and thinly slice.
2
Braise fennel
In a medium sauté pan, heat 2 tablespoons oil on medium until shimmering. Sauté fennel with a pinch of salt until just soft, 5 to 7 minutes. Stir garlic and red pepper flakes (if you like a kick) into pan and cook until fragrant, about 30 seconds. Add stock, turn heat up to medium high and braise until fennel is completely soft and most of liquid is evaporated, 10 to 12 minutes. Meanwhile:
*Drain rehydrated tomatoes and coarsely chop.
*Coarsely chop artichoke hearts.
*Rinse and dry basil, pick leaves off stems and thinly slice.
*Coarsely chop artichoke hearts.
*Rinse and dry basil, pick leaves off stems and thinly slice.
3
Finish, plate
Toss farro, tomatoes and artichoke into pan with fennel and stir to combine. Remove from heat, stir in basil and pine nuts. Divide evenly between two plates and top with parmesan cheese.
4
Relevant tips and techniques