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1
Bring water to a boil in a small covered saucepan.
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2
Add barley and return to boil.
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3
Reduce heat to low, cover and cook 45 minutes or until barley is tender and liquid is absorbed.
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4
Set aside.
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5
While the barley is cooking, prepare artichokes.
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6
Rinse artichokes.
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7
Cut off stems at base and remove small bottom leaves.
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8
Stand artichokes upside down in deep saucepan, just large enough to hold them snugly in place.
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9
Add salt and 2 to 3 inches boiling water to artichokes.
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10
Cover and boil gently for 35 to 45 minutes or until artichoke bases can be pierced easily with fork (adding more boiling water if necessary to prevent scorching).
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11
Remove artichokes from saucepan; turn upside down to drain and cool.
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12
When cool, gently spread artichoke leaves to reveal center cone of leaves.
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13
Pull out center cone and scrape out any purple-tipped leaves and fuzz from each artichoke center; discard.
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14
Combine cooked barley, cucumber, bell pepper, almonds and green onion in medium bowl.
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15
Mix dressing ingredients together; toss with barley mixture.
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16
Refrigerate barley for 30 minutes.
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17
Spoon equal amounts of chilled barley mixture into centers of artichokes and serve.
