Barley-Stuffed Artichokes

A lovely, hearty main dish salad from the folks at the National Barley Foods Council. Cook time is chilling time.

• Ready In: 1 hr 15 mins
• Serves: 4

Ingredients

• 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

• Dressing

• 1⁄4 cup olive oil
• 2  tablespoons red wine vinegar
• 1  tablespoon white 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

Directions

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.