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1
To prepare the barley, bring the water, barley, bay leaf, and salt to a boil in a small heavy saucepan. Decrease the heat to maintain a simmer, cover, and cook until the grain is tender but still slightly chewy, 50 to 60 minutes. If you have time, remove from the heat and let sit, covered, for 5 to 10 minutes. Drain, if needed.
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2
Meanwhile, to make the stew, heat a large Dutch oven or heavy saucepan over medium heat. Swirl in 2 tablespoons of the olive oil and wait until it shimmers. Add the onion, garlic, bay leaves, chile, and salt and cook, stirring occasionally, until the onions soften but do not brown, 3 to 5 minutes. Add the soy sauce and cook, stirring, until it evaporates, about 30 seconds. Add the wine and cook, uncovered, until the liquid is syrupy and almost evaporated, about 5 minutes. Add the broth. Nestle the artichokes into the liquid, cut side down, and return to a boil. Decrease the heat to maintain a simmer, cover, and cook until the stems and the hearts of the artichokes are soft when pierced with a paring knife, 12 to 15 minutes.
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3
Add barley, return to a simmer and cook, covered, for at least 5 and up to 15 minutes more for the flavors to meld. Remove the bay leaves and the chile if you like. Drizzle with the lemon juice. Season to taste with a bit more lemon juice, salt, and pepper (keeping in mind that feta can be salty).
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4
To finish, remove the pot from the heat, sprinkle with the feta, and cover for 2 minutes to allow the cheese to soften. Sprinkle with the parsley. Spoon into shallow rimmed plates, drizzling with the remaining 1 tablespoon olive oil and grinding some black pepper on top.
