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Preheat the oven to 325°F.
Cut artichokes in quarters and nestle them around the chicken in the roasting pan.
Meanwhile, bring 2 cups water and remaining 3/4 teaspoon salt to boil in a medium saucepan.
Add farro, lower heat, cover the pan and simmer until farro is very tender and water is absorbed, about 35 minutes.
Transfer to a platter.
Place chicken and artichokes on top, ladle the liquid and garlic in the pan over the top and sprinkle with dill.