Barley Pilaf with Artichoke Hearts

Ingredients

• 14 ounce artichoke hearts drained and rinsed quartered canned
• 1 teaspoon bottled garlic minced
• 15 ounce chickpeas drained and rinsed canned (garbanzo beans)
• 1 tablespoon juice of lemon 
• 1 tablespoon olive oil 
• 2 ounces parmesan cheese grated
• 2 tablespoons commercial pesto 
• 1 cup quick-cooking barley uncooked
• 0.3 teaspoon salt 
• 2 cups warm water 

Equipment

• frying pan
• sauce pan

Directions

1. Combine the first 3 ingredients in a medium saucepan. Bring to a boil; cook 3 minutes. Cover, reduce heat, and simmer 8 minutes or until tender.
2. While barley cooks, heat the oil in a large nonstick skillet over medium-high heat; add artichokes and garlic. Saut 3 minutes, stirring frequently.
3. Stir pesto, lemon juice, and chickpeas into the cooked barley.
4. Serve artichoke mixture over barley; top with cheese.