Barley-Stuffed Artichokes
Click here to return to the Vegetable Dishes-Vegetarian page
June 3, 2020
Persons
4
Serving Size
1 entree serving
Notes
Recipe and photo provided with permission by the National Barley Foods Council. For more barley information and recipes visit www.barleyfoods.org.
Ingredients
- 1/2 cup pearl barley
- 1-1/2 cups water
- 4 large artichokes
- 1 teaspoon salt
- 1/3 cup chopped cucumber
- 1/3 cup chopped red bell pepper
- 1/3 cup chopped almonds, toasted
- 1/4 cup finely sliced green onion
- Dressing:
- 1/4 cup olive oil
- 2 tablespoons red wine vinegar
- 1 tablespoon white wine vinegar
- 1 tablespoon Dijon-style mustard
- 1 teaspoon granulated sugar
- 1/2 teaspoon ground black pepper
- 1/4 teaspoon salt
- 3 ounces feta cheese, crumbled
Instructions
- In small saucepan with lid bring water to a boil. Add barley and return to boil.
- Reduce heat to low, cover and cook 45 minutes or until barley is tender and liquid is absorbed. Set aside.
- Rinse artichokes. Cut off stems at base and remove small bottom leaves. Stand artichokes upright in deep saucepan, just large enough to hold snugly. Add salt and 2 to 3 inches boiling water to artichokes. Cover and boil gently for 35 to 45 minutes or until artichoke bases can be pierced easily with fork. (Add more boiling water if necessary.)
- Remove artichokes from saucepan; turn upside down to drain and cool.
- When cool, gently spread artichoke leaves to reveal center cone of leaves. Pull out center cone; discard. Scrape out any purple-tipped leaves and fuzz from each artichoke center; discard.
- Combine cooked barley, cucumber, bell pepper, almonds and green onion in medium bowl.
- Mix together dressing ingredients; toss with barley mixture.
- Refrigerate barley for 30 minutes.
- Spoon equal amounts of chilled barley mixture into centers of artichokes and serve.
- Cooking Tip: To save on last-minute prep time, artichokes may be cooked ahead of time, wrapped and refrigerated until ready to fill.
Nutrition Facts
Barley-Stuffed Artichokes
Serves: 4 entree servings
|
Amount Per Serving: 1 entree serving
|
||
|---|---|---|
| Calories | 433 | |
| % Daily Value* | ||
| Total Fat 25g | 38.5% | |
| Saturated Fat | 0 | |
| Trans Fat | ||
| Cholesterol 19mg | 6.3% | |
| Sodium 1216mg | 50.7% | |
| Total Carbohydrate 43g | 14.3% | |
| Dietary Fiber 15g | 60% | |
| Sugars | ||
| Protein 15g | ||
| Vitamin A | Vitamin C | |
| Calcium | Iron | |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Oleson's Foods Recipes