In order to bring you the best organic produce, some ingredients may differ from those depicted.
Braised fennel and artichoke farro with sun dried tomatoes and pine nuts
2 Servings, 630 Calories/Serving
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 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
Wash produce before use
Soak tomatoes, cook farro
*Cut fennel in half, remove core and thinly slice.
*Peel garlic and thinly slice.
*Coarsely chop artichoke hearts.
*Rinse and dry basil, pick leaves off stems and thinly slice.