Rinse and dry the produce. Add the farro to a small 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 1 tsp olive oil. Season with salt and pepper and cover to keep warm.
Peel and mince the shallot. Mince the garlic. Cut the artichoke hearts in half lengthwise. Check the cured black olives for any pits, remove if necessary, and chop.
Place a large skillet over medium-high heat with 2 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 1 cup 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 cucumber 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 the lemon, 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 ½ 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!