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Tomato-Braised Artichokes with Bright Dill Sauce and Farro

Tomato-Braised Artichokes

with Bright Dill Sauce and Farro

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Artichokes are rich in vitamins and minerals--and they taste good, too. Farro, an ancient grain packed with antioxidants, serves as the perfect bed for your savory, saucy artichokes. You’ll top off the dish with a drizzle of Greek-style dill sauce.

Mediterranean Dinner Nut-Free Fall Recipes Winter Recipes
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SERVINGS
2 4
PREP & COOK TIME
30 min
CALORIES
650
FAT
30g
CARBOHYDRATES
82g
PROTEIN
16g

MAIN INGREDIENTS

  1. ¾ cup farro
  2. 1 shallot
  3. 3 cloves garlic
  4. 8 oz artichoke hearts
  5. 1 oz cured black olives
  6. 1 can crushed tomatoes
  7. 1 cucumber
  8. Fresh dill
  9. 1 lemon
  10. ¼ cup Follow Your Heart® Vegenaise®
  11. 1 tbsp olive oil*
  12. Salt and pepper*
  13. *Not included
Allergens: Wheat, Soy

TOOLS

  • Small saucepan
  • Large skillet
  • Box grater

INSTRUCTIONS

1
Cook the farro
Cook the farro
Rinse and dry the produce. Add the farro to a small saucepan, cover with 1 inch water and bring to a boil. Cook until the grains are tender, about 18 to 20 minutes. Drain and toss with 1 tsp olive oil. Season with salt and pepper and cover to keep warm.
2
Cut the vegetables
Cut the vegetables
Peel and mince the shallot. Mince the garlic. Cut the artichoke hearts in half lengthwise. Check the cured black olives for any pits, remove if necessary, and chop.
3
Begin to braise
Begin to braise
Place a large skillet over medium-high heat with 2 tsp olive oil. Add the shallot and garlic and cook until fragrant and slightly toasted, about 1 minute. Add the artichokes and stir to combine. Add the crushed tomatoes and 1 cup water. Bring to a boil, reduce heat to low, and simmer artichokes until the sauce has thickened slightly and you’re ready to plate.
4
Prepare the dill sauce
Prepare the dill sauce
Grate the cucumber on the on the large side of a box grater. Squeeze out the excess water from the cucumber and add cucumber to a medium bowl. Finely chop the dill fronds. Add the dill, juice from the lemon, Follow Your Heart® Vegenaise®, and a pinch of salt to the bowl. Stir dill sauce to combine.
5
Add the finishing touches
Add the finishing touches
Cut the remaining lemon half into wedges. Season the artichokes with ½ tsp salt.
6
Plate
Plate
Divide the farro between plates and top with tomato-braised artichokes. Drizzle with dill sauce and sprinkle with chopped olives. Serve with lemon wedges. Enjoy!