In a pot, put farro, enough water to cover farro by a couple inches and sea salt. Bring to a boil. Reduce heat to low and simmer uncovered for approximately 30 minutes, until soft and chewy. Drain and set aside.

In a skillet, heat 1 Tbsp olive oil over medium heat. Add leeks and shallot and cook for a couple minutes. Add asparagus and continue cooking for another 5 minutes. Add artichoke hearts and continue cooking for another few minutes. Turn off heat.

Make dressing by whisking together lemon juice and 3 Tbsp olive oil. Season with sea salt and pepper, to taste. In a large bowl, put cooked farro, vegetables, parsley and dressing and toss well. Adjust seasoning with sea salt and pepper, to taste.