If you are comfortable cleaning artichokes, this one-pot meal comes together with ease. If not, try it once and you might want to clean artichokes every day (<a href="https://food52.com/blog/6373-the-many-ways-to-prep-an-artichoke">here's how to do it</a>). There's nothing wrong with using frozen or canned artichokes—that is until the fresh ones show up at the market. Pairing artichokes with chewy, whole-grain barley is a traditional Mediterranean combination, having been around since antiquity. Make this ahead to impress guests for dinner—this also allows the flavors to deepen. Or make it on a Sunday to enjoy later in the week. It makes a perfect light meal on its own and leftovers go well alongside grilled chicken or steak. One is as good as the other. <br /> <br />To make this gluten-free, substitute black quinoa. Besides looking spectacular, black quinoa adds crunch to this otherwise soupy dish, but any quinoa works well. Millet and brown rice are fine replacements, too, as is chewy sorghum. You will need 1 1⁄2 to 2 cups cooked grains. <br /> <br />Adapted from "Simply Ancient Grains" by Maria Speck (Ten Speed Press). Photo (c) 2015 by Erin Kunkel

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