Ingredients to serve 1 person:

• 60 g of frozen barley
• ¼ of a shallot
• 1 medium artichoke
• 1 tblsp of grated pecorino cheese

For the vegetable stock:

• 1 carrot
• ½ onion
• 1 stick of celery
• salt to taste

Wash the artichoke and chop into pieces. Toss in a pan with the finely chopped shallot and a teaspoon of extra virgin olive oil.

Bring the vegetable stock to a boil in a deep saucepan. Once it starts to boil, add the still frozen barley.

Halfway through cooking time for the barley, add the artichokes and mix it all together for another 10 minutes.

Add the teaspoon of pecorino cheese and cook until creamy as if it was a risotto.

Serve hot with a few artichoke leaves.