Tomato-Braised Artichokes

Rinse and dry the produce. Add the farro to a medium 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 2 tsp olive oil. Season with salt and pepper and cover to keep warm.

Peel and mince the shallots. Peel and mince the 6 cloves garlic. Cut the artichoke hearts in half lengthwise. Check the cured black olives for any pits, remove if necessary, and chop.

Place a large pot over medium-high heat with 4 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 2 cups water. Bring to a boil, reduce heat to low, and simmer artichokes until the sauce has thickened slightly and you’re ready to plate.

Grate the cucumbers 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 1½ lemons, Follow Your Heart® Vegenaise®, and a pinch of salt to the bowl. Stir dill sauce to combine.

Cut the remaining lemon half into wedges. Season the artichokes with 1 tsp salt.

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!