Starting out with warm or hot water ensures the preparation of this dish takes no more than 20 minutes. Chickpeas are sturdy beans that hold up well, but you can use cannellini beans, if you prefer.
2 cups warm water
1 cup uncooked quick-cooking barley
1/4 teaspoon salt
2 tablespoons commercial pesto
1 (15-ounce) can chickpeas (garbanzo beans), drained and rinsed
1 tablespoon fresh lemon juice
1 tablespoon olive oil
1 teaspoon bottled minced garlic
1 (14-ounce) can quartered artichoke hearts, drained and rinsed
1/2 cup (2 ounces) preshredded fresh Parmesan cheese
How to Make It
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; sauté 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.