Photo: Randy Mayor; Stylist: Jan Gautro
4 servings (serving size: 1 cup)

Allow 8 hours for the wheat berries to soak before cooking. Serve with lemon wedges.

How to Make It

Step 1

Place wheat berries in a medium bowl; cover with water to 2 inches above wheat berries. Cover; let stand 8 hours. Drain. Place wheat berries in a saucepan; cover with water to 2 inches above wheat berries. Bring to a boil, reduce heat, and cook, uncovered, 1 hour or until tender. Drain.

Step 2

Preheat oven to 450°.

Step 3

Combine 2 teaspoons juice and 1 teaspoon oil in a small bowl. Trim about 2 inches from the top of each artichoke; cut artichokes in half horizontally. Brush cut sides with juice mixture; sprinkle with 1/8 teaspoon salt. Arrange artichokes, cut sides up, on a baking sheet coated with cooking spray; bake at 450° for 15 minutes. Turn artichokes; bake 15 minutes or until artichokes are browned and tender. Cool slightly. Peel stem; trim an additional 1/2 inch from the top. Discard outer leaves. Remove fuzzy thistle from bottom with a spoon; quarter artichoke hearts.

Step 4

Heat remaining 1 teaspoon oil in a saucepan over medium heat. Add prosciutto; cook 3 minutes or until browned. Add onion; cook 3 minutes, stirring occasionally. Stir in garlic; cook 1 minute. Remove from heat; stir in prepared wheat berries, remaining 1 tablespoon juice, remaining 1/8 teaspoon salt, artichokes, olives, parsley, chives, and rosemary. Serve warm or at room temperature.

Ratings & Reviews

WendeM's Review

June 23, 2009
This was a good recipe. I halved it because I knew my daughter would not eat wheat berries & then ended up substituting spelt as I was out of wheat berries. It was very tasty. I couldn't find roasted kalamata olives so I used regular brined ones. Preparing the artichokes was time consuming. Maybe baking some frozen artichoke hearts till they were browned would be easier next time.

Kathy M.'s Review

June 03, 2009
Thistles off to Tiffany Vickers for the fabulous light and nutty Wheat Berry Salad recipe! A delicious and healthy medely of savory Mediterranean flavors. Yes, the recipe does take a bit of time to prepare...but well worth the wait! This would be a wonderful alternative dish to bring to a summer picnic or party occasion.

LonePineDrdrff's Review

Kathy M.
May 29, 2009
My family loved this recipe... even my 6 year old. I used bulgar because it cooks in 12-15 minutes instead of wheat berries and jarred arthichokes (in water not oil) instead of taking the time to cook the artichokes. We do not care for rosemary so we left it out. And we used 3 oz of prosciutto instead of 1oz. It was delicious!

CherylT's Review

May 28, 2009
I liked this recipe a lot. It was something different. It's a bit time-consuming with the 8 hr. soaking and then the 1 hr cooking of wheat berries and the 30 min baking of the artichokes. I enjoyed the texture of the berries and the taste of the roasted artichokes. I didn't have prosciutto so I substituted one strip of bacon. If you have the time, it's a tasty recipe.