Warm salad with artichokes, pulses and ancient grains

Fill a bowl with water and squeeze a lemon into it. Clean the artichokes by removing the hardest external leaves, then cut them in half, rub them with half a lemon and dip them into the acidic water. Clean also the artichoke stalks, peeling them until you reach the whiter, softer part inside, rub them with half a lemon to prevent them from browning.
Place artichokes and artichoke stalks in a pan, add the aromatic herbs, the cloves of garlic, and a few peppercorns. Season with salt.
Cover the artichokes with water, olive oil and the juice of a lemon, then close the pan with a lid.
Cook the artichokes, covered, for about 15 to 20 minutes, over medium low heat, until soft.
While the artichokes are cooking, prepare the mix of grains and pulses. Bring a pot of water to a boil, salt it and then cook the Sfiziosa Antichi Cereali for about 10 minutes, then drain and drizzle with extra virgin olive oil. Add the celery, cut into rounds, into the mix of grains and pulses.
Prepare the dressing now. Finely chop the parsley with the rinsed capers, then add the olive oil and mix well.
Now prepare the salad, mixing the grain, pulses and celery with the artichokes: leave some whole, and cut others into smaller wedges.
Season with the green sauce of parsley and capers and serve immediately, until warm.