Healthy Eating

We're championing fresh food that packs a flavour punch, from salads and vegetable-packed bowls to grains and light desserts.

Subscribe to Gourmet

Subscribe to Australian Gourmet Traveller for your chance to win a $20,000 Flight Centre gift card! Offer ends 24 May 2017.

Gourmet digital

Subscribe to Gourmet Traveller for your iPad or Android tablet.

Pearl barley with artichokes, pecorino and nettle butter


You'll need

50 ml vegetable oil 1 onion, finely diced 1 celery stalk, finely diced 2 garlic cloves, finely chopped 2 fresh bay leaves 400 gm (2 cups) pearl barley, soaked in cold water for 1 hour, drained 250 ml dry white wine 2 litres (8 cups) vegetable stock Juice of 1 lemon 100 gm finely grated pecorino   Artichokes 1 each carrot, onion and celery stalk, finely chopped ½ bunch thyme 2 fresh bay leaves 250 ml dry white wine 2 tbsp white wine vinegar 4 globe artichokes   Nettle butter 4 cups (firmly packed) stinging nettles (see note) 1 cup (firmly packed) flat-leaf parsley 200 gm softened butter 2 garlic cloves, minced Finely grated rind and juice of 1 lemon

Method

  • 01
  • For artichokes, combine carrot, onion, celery, herbs, wine and vinegar in a large saucepan, add 2 litres water, season to taste, bring to the boil. Meanwhile, remove outer leaves from artichokes and peel outer flesh from stalk. Add artichokes to stock, cover with baking paper, submerge with a plate. Bring to the simmer over medium heat, remove from heat, stand until completely cool. Remove artichokes, halve lengthways and remove hairy chokes with a teaspoon. Thinly slice, set aside.
  • 02
  • Heat oil in a large saucepan over low-medium heat, add onion, celery, garlic and bay leaves and sauté until tender (12-15 minutes). Add barley and deglaze pan with wine, then add vegetable stock a ladle at a time, allowing it to be absorbed without evaporating too much, until all stock is added and barley is tender (30-35 minutes), adding artichokes during the last 5 minutes of cooking.
  • 03
  • Meanwhile, for nettle butter, blanch nettles and parsley in boiling water until just tender (20-30 seconds). Refresh, drain, finely chop, wrap in a tea towel, squeeze out excess water. Transfer to a bowl with butter, garlic, lemon rind and juice, season to taste, mix well to combine.
  • 04
  • Stir half the butter through barley (remaining will keep frozen for 3 months), add lemon juice, season to taste and serve scattered with pecorino.
Note Stinging nettles are available from select Italian greengrocers and will need to be ordered in advance.

This recipe is from the October 2010 issue of Australian Gourmet Traveller.

At A Glance

  • Serves 6 people
GT
Signature Collection

Find out more about the Gourmet Traveller Signature Collection by Robert Gordon Australia, including where to buy it in store and online.

Read More
Recipe collections

Looking for ways to make the most out of seasonal produce? Want to find a recipe perfect for a party? Or just after fresh ideas for dessert? Either way, our recipe collections have you covered.

See more
2017 Restaurant Guide

Our 2017 Restaurant Guide is online, covering over 400 restaurants Australia wide. Never wonder where to dine again.

See more

At A Glance

  • Serves 6 people

Drink Suggestion

2007 Mayer Bloody Hill Chardonnay.

You might also like...

Chef's spaghetti Bolognese recipes: L to Z

recipes

Christmas pudding ice-cream

Chef's spaghetti Bolognese recipes: B to K

recipes

Raspberry and Mint Mojito

Mother's Day recipes

recipes

Neil Perry: Prawn cocktail

Easter recipes

recipes

Serge Dansereau: Blueberry vanilla tart

Classic Italian recipes

recipes

Barbecue trout bundles with prosciutto and button mushrooms

Easter lunch recipes

recipes

Serge Dansereau: Homemade lemonade

Cupcake recipes

recipes

Serge Danserau: Duck confit and potato terrine

Thomas Keller's sandwich recipes

recipes

conversion tool

 
get the latest news

Sign up to receive the latest food, travel and dining news direct from Gourmet Traveller headquarters.

×