Greek-Inspired Fresh Artichokes With Barley

• For the barley:
• 1 3/4 cups water
• 1/2 cup hulled whole grain barley or sorghum, soaked overnight and drained, or 1 1/2 to 2 cups cooked grains (see headnote)
• 1/2 bay leaf
• Pinch fine sea salt
• For the artichokes:
• 3 tablespoons extra-virgin olive oil, divided
• 2 cups chopped yellow onion (about 2 small)
• 2 cloves garlic, peeled and slightly crushed
• 2 bay leaves
• 1 whole dried chile
• 1/4 teaspoon fine sea salt
• 2 tablespoons low-sodium soy sauce
• 1/2 cup dry white wine
• 1 1/2 cups low-sodium vegetable or chicken broth, or more as needed
• 3 globe artichokes, cleaned and quartered (or three whole canned or frozen artichoke hearts-washed well or defrosted)
• one (14-ounce) can whole tomatoes, crushed, with juices
• 1/4 teaspoon freshly ground black pepper
• 1 tablespoon freshly squeezed lemon juice, or more as needed
• 1 cup (4 ounces) coarsely crumbled Greek feta, preferably sheep's milk
• 1/4 cup chopped fresh flat-leaf parsley

1. To prepare the barley, bring the water, barley, bay leaf, and salt to a boil in a small heavy saucepan. Decrease the heat to maintain a simmer, cover, and cook until the grain is tender but still slightly chewy, 50 to 60 minutes. If you have time, remove from the heat and let sit, covered, for 5 to 10 minutes. Drain, if needed.
2. Meanwhile, to make the stew, heat a large Dutch oven or heavy saucepan over medium heat. Swirl in 2 tablespoons of the olive oil and wait until it shimmers. Add the onion, garlic, bay leaves, chile, and salt and cook, stirring occasionally, until the onions soften but do not brown, 3 to 5 minutes. Add the soy sauce and cook, stirring, until it evaporates, about 30 seconds. Add the wine and cook, uncovered, until the liquid is syrupy and almost evaporated, about 5 minutes. Add the broth. Nestle the artichokes into the liquid, cut side down, and return to a boil. Decrease the heat to maintain a simmer, cover, and cook until the stems and the hearts of the artichokes are soft when pierced with a paring knife, 12 to 15 minutes.
3. Add barley, return to a simmer and cook, covered, for at least 5 and up to 15 minutes more for the flavors to meld. Remove the bay leaves and the chile if you like. Drizzle with the lemon juice. Season to taste with a bit more lemon juice, salt, and pepper (keeping in mind that feta can be salty).
4. To finish, remove the pot from the heat, sprinkle with the feta, and cover for 2 minutes to allow the cheese to soften. Sprinkle with the parsley. Spoon into shallow rimmed plates, drizzling with the remaining 1 tablespoon olive oil and grinding some black pepper on top.

barley, water, sorghum, bay leaf, salt, artichokes, extravirgin olive oil, yellow onion, garlic, bay leaves, chile, salt, soy sauce, white wine, vegetable, artichokes, tomatoes, freshly ground black pepper, freshly squeezed lemon juice, feta, parsley

Taken from food52.com/recipes/36693-greek-inspired-fresh-artichokes-with-barley (may not work)