Barley Pilaf With Chickpeas And Artichoke Hearts - cooking recipe

Ingredients

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

Preparation

Combine first 3 ingredients in a medium saucepan. Bring to a boil; cook 3 minutes.
Cover, reduce heat, and simmer 8 minutes or until barley is tender and liquid is absorbed.
Stir in pesto and chickpeas; cook 1 minute or until thoroughly heated. Stir in lemon juice.
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.
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.