Barley Pilaf With Artichoke Hearts

• 2 cups warm water
• 1 cup uncooked quick-cooking barley
• 1/4 teaspoon salt
• 1 tablespoon olive oil
• 1 (14-ounce) can quartered artichoke hearts, drained and rinsed
• 1 teaspoon bottled minced garlic
• 2 tablespoons commercial pesto
• 1 tablespoon lemon juice
• 1 (15-ounce) can chickpeas (garbanzo beans), drained and rinsed
• 1/2 cup (2 ounces) grated Parmesan cheese

1. Combine the first 3 ingredients in a medium saucepan. Bring to a boil; cook 3 minutes. Cover, reduce heat, and simmer 8 minutes or until tender.
2. While barley cooks, heat the oil in a large nonstick skillet over medium-high heat; add artichokes and garlic. Saute 3 minutes, stirring frequently.
3. Stir pesto, lemon juice, and chickpeas into the cooked barley. Serve artichoke mixture over barley; top with cheese.

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

Taken from www.myrecipes.com/recipe/barley-pilaf-with-artichoke-hearts (may not work)