By my calculations, that's 57% attenuation which is a little low for a SG of that size. What type of beer is it? Maybe a pale ale of some sort?
Here are a few things to consider:
Lots of things impact your fermentation...What temperature the beer is at and has it changed recently? What kind of yeast are you using, how much did you pitch and what is the average attenuation that the manufacturer states? You can compare that to your 57%. I'd say you should expect in the 70% - 80% range.
Most fermentations are done in the two week range, but it depends on some of the factors above. Also, have you taken readings along the way? Have they bottomed out at 1.022?
Sorry for lots of questions...but these are all things that would need to be understood to try and figure out. With that being said, my guess is that you may have gotten stuck, most fermentations with a 1.052 SG under "normal" fermentation conditions would finish in 2 weeks. But, some could take longer depending. So, it wouldn't hurt to rouse the yeast or move it to a little warmer space to see if it might kick up again and see if you could get a few more gravity points off of it. Give it another week, take readings along the way and see if you are getting any movement.
That being said 1.022 isn't too far off so you'll probably still have a fine beer.