Barley-Stuffed Artichokes

MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 1hr 15mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
Advertisement

DIRECTIONS

  • Bring water to a boil in a small covered saucepan.
  • Add barley and return to boil.
  • Reduce heat to low, cover and cook 45 minutes or until barley is tender and liquid is absorbed.
  • Set aside.
  • While the barley is cooking, prepare artichokes.
  • Rinse artichokes.
  • Cut off stems at base and remove small bottom leaves.
  • Stand artichokes upside down in deep saucepan, just large enough to hold them snugly in place.
  • Add salt and 2 to 3 inches boiling water to artichokes.
  • 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).
  • Remove artichokes from saucepan; turn upside down to drain and cool.
  • When cool, gently spread artichoke leaves to reveal center cone of leaves.
  • Pull out center cone and scrape out any purple-tipped leaves and fuzz from each artichoke center; discard.
  • Combine cooked barley, cucumber, bell pepper, almonds and green onion in medium bowl.
  • Mix dressing ingredients together; toss with barley mixture.
  • Refrigerate barley for 30 minutes.
  • Spoon equal amounts of chilled barley mixture into centers of artichokes and serve.
Advertisement