here they are in a super flavorful and hearty dish with many other more widely used ingredients...

here is what ya need...3 Tbsp olive oil, 2 carrots, diced, 1/2 onion, diced, 3 celery stalks, diced, 1 bulb fennel, diced(don't forget to take out the woody core!), 1 cup shelled edamame(i use frozen), 1 bay leaf, 1 cup farro, 1/2 cup dry white wine, 2 cups veg stock, salt and pepper, 4oz (3/4cup) marinated artichoke hearts, diced, herbs - i used parsley, mint, and chives, about a tbsp each finely chooped, and 1 tbsp red or white wine vinegar.

heat oil on medium-high heat in large pan, saute up all ingredients up to and including bay leaf.  this should take about 10 minutes, they should be pretty soft.  then add farro and cook 2 minutes, stirring frequently.  then add wine and cook until it is almost all absorbed, about 5 minutes.  then add half the stock, cook for 15 minutes on medium-low heat, stirring occasionally, add other half of stock and cook another 15 minutes until farro is tender and most liquid is absorbed.  take out bay leaf, season with salt and pepper.

combine artichoke hearts, herbs, and vinegar and put it on top of farro and veggie mixture.  season again if desired!  
i really liked the farro.  it is a very plump and hearty grain.  chewy and 'dense' texture.  and if you think you don't like fennel because it has a very strong taste when it is raw, try it cooked in a dish or just roasted on its own, it has a completely different flavor profile!