Prepare farro per package directions. While farro is cooking, prepare the dressing.
In a small bowl, whisk together the vinegar, mustard, shallots, salt, and pepper. Continue to whisk while slowly adding the olive oil until the vinaigrette is well combined. Stir in the garlic chives or fresh garlic (optional).
Place the cooked farro in a large bowl. Add the artichoke hearts, sun dried tomatoes, and olives. Pour the champagne vinaigrette over the farro mixture and stir well.
Sprinkle the parsley over the salad and serve at room temperature or cover and refrigerate until needed.
If using both oil packed artichokes and tomatoes, may want to slightly reduce the amount of oil in the vinaigrette.
Store leftovers in the refrigerator, tightly covered, for up to 5 days.