1 cup barley, soaked for four hours
Fresh thyme (if on hand)
3 T olive oil
½ onion, chopped very small
1 garlic clove, smashed
4 raw artichokes or 4 prepared marinated artichokes
1 ½ cups walnuts
A few sprigs mint
Lemon juice
Olive oil
Drain the barley from its soaking water.
Prepare a large bowl with water and the juice of half a lemon squeezed inside.
Peel off a few of the outer leaves of the artichokes, then peel the artichoke stems of the fibrous outer layer. Using a large knife (serated is the best), chop off the top of the leaves.
Using a paring knife, shave the outer part of the vegetable that surrounds the heart, and take out the hairs (the choke).
Slice each heart in half or in quarters.
Place the sliced hearts in the bowl of lemon water, so that they do not oxidize and turn brown.
In a pot, heat up a few tablespoons of olive oil.
Cook the onion until it is translucent and season with some salt.
Add in the garlic, give it a stir, and continue cooking for a few minutes.
Toss in the artichoke bottoms and coat with the olive oil and onion.
You can also add some chopped fresh thyme if you would like.
Add in the barley, stir everything together, and pour in the 3 cups of either chicken or vegetable stock.
Bring the contents of the pot to a boil, and then reduce to a simmer and cover.
Cook covered for about 1 ½ hours, or until all of the liquid has been absorbed, and the barley is really fluffy.
Before you serve the dish, chop up the walnuts into a crumble and slice the mint finely. Toss them together with the lemon juice and a small amount of olive oil. You can use a mini blender to do this quickly.
Serves 4 for a nice family lunch.
