Soak the spelt overnight in a bowl of cold water and drain.
Melt the butter in a pan, add the onion and garlic and cook for 3-4 minutes until slightly softened. Add the artichokes, sage and saffron and mix well. Pour in the hot vegetable stock and bring to the boil. Add the spelt, cover and simmer gently for 20-25 minutes or until the artichokes are tender. (Reserve
Meanwhile, grate the pecorino cheese as fine as possible and mix it with the reserved spelt in a bowl. Divide the soup between four serving bowls, sprinkle over the spelt and pecorino mixture and drizzle over the olive oil. Serve immediately.