Rinse the farro under cold water and drain.

Bring 7 cups of water to a boil in a 4-quart pot over high heat.

Add 3/4 tsp. salt to the boiling water.

Add the farro, reduce the heat to a simmer, and cook uncovered, stirring occasionally.

Add more boiling water as necessary to keep the farro covered, until tender, about 30 to 35 minutes.

Drain and rinse the farro with cold water to stop the cooking.

Transfer the farro to a foil-lined rimmed baking sheet.

Drizzle with 1 Tbs. of the olive oil, and toss lightly to coat.

Spread the farro on the baking sheet and cool completely at room temperature or in the refrigerator.

Put the red wine vinegar in a small bowl.

Gradually whisk in the remaining 1/2 cup of olive oil.

Whisk in the lemon zest and black olives.

Taste and season with salt, pepper, and additional vinegar or olive oil as needed to make the vinaigrette.

Put the cooked and cooled farro in a large serving bowl and toss to break up any clumps.

Add the artichokes, fennel, radicchio, cannellini beans, pine nuts, and basil to the farro.

Add 1/2 cup of the vinaigrette and toss.

Taste and season as needed with more vinaigrette, salt, and pepper.

Serve or refrigerate for up to 1 day.

If making ahead, let sit at room temperature so it's not refrigerator-cold and season with more vinaigrette, salt, and pepper before serving.