Wheat Berry Salad

• 1 cup uncooked wheat berries (hard winter wheat)
• 5 teaspoons fresh lemon juice, divided
• 2 teaspoons olive oil, divided
• 4 medium artichokes
• 1/4 teaspoon salt, divided
• Cooking spray
• 1 (1-ounce) prosciutto slice, chopped
• 1/2 cup chopped onion
• 1 garlic clove, minced
• 1 1/2 tablespoons jarred roasted kalamata olives, finely chopped
• 1 teaspoon chopped fresh parsley
• 1/2 teaspoon chopped fresh chives
• 1/4 teaspoon chopped fresh rosemary

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.
2. Preheat oven to 450u0b0.
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 450u0b0 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.
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.

uncooked wheat berries, lemon juice, olive oil, artichokes, salt, cooking spray, onion, garlic, olives, parsley, fresh chives, fresh rosemary

Taken from www.myrecipes.com/recipe/wheat-berry-salad (may not work)