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 fresh
1 tablespoon olive oil
2 ounces preshredded parmesan cheese fresh
2 tablespoons commercial pesto
1 cup quick-cooking barley uncooked
0.3 teaspoon salt
2 cups warm water
Equipment
bowl
frying pan
sauce pan
Directions
Combine first 3 ingredients in a medium saucepan. Bring to a boil; cook 3 minutes. Cover, reduce heat, and simmer 8 minutes or until barley is tender and liquid is absorbed. Stir in pesto and chickpeas; cook 1 minute or until thoroughly heated. Stir in lemon juice.
While the barley cooks, heat the oil in a large nonstick skillet over medium-high heat.
Add garlic and artichokes; saut 3 minutes or until lightly browned.
Place 1 cup barley mixture into each of 4 bowls, and then top each serving with 1/4 cup artichoke mixture.
Sprinkle each serving with 2 tablespoons of cheese.
