Chef Art Smith loves to toss whole grains, like farro, into his green salads to make them more substantial. In addition to farro, try this salad with wheat berries, spelt or barley. Most farro is slightly pearled (the white starch shines through the brown hull), so it cooks quickly. If it's not, it may take longer to cook.
For this main course, do as Jonathon Sawyer does and prepare farro much as you would risotto: Add stock slowly while the grains cook, so that they gradually become plump and delicious. Then mix in artichokes and top the dish with celery, parsley and tarragon salad and shavings of nutty Grana Padano cheese.