Greek Inspired Fresh Artichokes with Barley

Ingredients

• 1 3/4 cup 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
• 3 tablespoon extra-virgin olive oil, divided
• 2 cup 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 tablespoon low-sodium soy sauce
• 1/2 cup dry white wine
• 1 1/2 cup 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

AI Coach 

Ask AI

Personal Notes 

Save Notes

Organization Tags 

Save Tag