What you need:
In a small, heavy saucepan, dry-toast the farro/wheat berries over high heat until hot and lightly fragrant. Add the vegetable stock, rosemary, and a pinch of salt. Bring to a boil, reduce the heat to a simmer, and cover. Cook for about an hour, until tender. Drain any excess stock and cool to room temperature.
Put the garlic, basil, and pine nuts in the work bowl of a food processor and process to chop very finely. Add the remaining ¼ teaspoon of salt and lemon juice and process until smooth, Gradually add the olive oil to make a smooth paste.
Trim and halve the baby artichokes and put in a large bowl of cold water with half of the lemon. Bring a large pot of water to a boil, drain the artichokes, and boil them until a knife inserted into an artichoke enters easily.
In a serving bowl, toss the cooked grain, dressing, artichokes, bell pepper, and edamame. Crack black pepper over the salad and serve.
Recipe from Whole Grains Cookbook by A.D. Livingston.