Barley Pilaf With Chickpeas And Artichoke Hearts

• 2 cups warm water
• 1 cup uncooked quick-cooking barley
• 1/4 teaspoon salt
• 2 tablespoons commercial pesto sauce
• 1 (15 ounce) can chickpeas, 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 preshredded fresh parmesan cheese

1. Combine first 3 ingredients in a medium saucepan. Bring to a boil; cook 3 minutes.
2. Cover, reduce heat, and simmer 8 minutes or until barley is tender and liquid is absorbed.
3. Stir in pesto and chickpeas; cook 1 minute or until thoroughly heated. Stir in lemon juice.
4. While the barley cooks, heat the oil in a large nonstick skillet over medium-high heat. Add garlic and artichokes; saute 3 minutes or until lightly browned.
5. 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.

water, barley, salt, pesto sauce, chickpeas, lemon juice, olive oil, garlic, quartered artichoke hearts, parmesan cheese

Taken from www.food.com/recipe/barley-pilaf-with-chickpeas-and-artichoke-hearts-301799 (may not work)