Barley-stuffed Artichokes

Total Time: 1 hr 15 mins Preparation Time: 45 mins Cook Time: 30 mins

Ingredients

• Servings: 4
• 1/2 cup pearl barley
• 1 1/2 cups water
• 4 large artichokes
• 1 teaspoon salt
• 1/3 cup chopped cucumber
• 1/3 cup chopped red bell pepper
• 1/3 cup chopped almonds, toasted
• 1/4 cup finely sliced green onion
• 1/4 cup olive oil
• 2 tablespoons red wine vinegar
• 1 tablespoon wine vinegar
• 1 tablespoon dijon-style mustard
• 1 teaspoon granulated sugar
• 1/2 teaspoon ground black pepper
• 1/4 teaspoon salt
• 3 ounces feta cheese, crumbled

Recipe

• 1 bring water to a boil in a small covered saucepan.
• 2 add barley and return to boil.
• 3 reduce heat to low, cover and cook 45 minutes or until barley is tender and liquid is absorbed.
• 4 set aside.
• 5 while the barley is cooking, prepare artichokes.
• 6 rinse artichokes.
• 7 cut off stems at base and remove small bottom leaves.
• 8 stand artichokes upside down in deep saucepan, just large enough to hold them snugly in place.
• 9 add salt and 2 to 3 inches boiling water to artichokes.
• 10 cover and boil gently for 35 to 45 minutes or until artichoke bases can be pierced easily with fork (adding more boiling water if necessary to prevent scorching).
• 11 remove artichokes from saucepan; turn upside down to drain and cool.
• 12 when cool, gently spread artichoke leaves to reveal center cone of leaves.
• 13 pull out center cone and scrape out any purple-tipped leaves and fuzz from each artichoke center; discard.
• 14 combine cooked barley, cucumber, bell pepper, almonds and green onion in medium bowl.
• 15 mix dressing ingredients together; toss with barley mixture.
• 16 refrigerate barley for 30 minutes.
• 17 spoon equal amounts of chilled barley mixture into centers of artichokes and serve.