Minestra ai Carciofi - Artichoke Stew

Ingredients: (for about 4 good servings)

½ cup pearl barley

2 large potatos

2 Italian artichokes

2 cloves of garlic

1 medium-sized onion

1 cup chickpeas

bay leaf

thyme

salt

black pepper

olive oil

Procedure:

Leave the dried chickpeas to soak in water overnight.

Put a large pot on medium heat, pour in olive oil, add a spoon of butter, and glaze the chopped onion and garlic. Add the potato (in ½ inch cubes). Stir, and after a few minutes add the cleaned artichoke in slices (for cleaning check out the picture below). A few minutes later still discard the soaking water and add the chickpeas. After another minute of stirring pour in cold water up to about an inch above the vegetables. Rinse and add the barley, bay leaf and thyme. Bring to the boil and leave to simmer for about and hour, or until done. Remove the scum from the surface regularly. Salt (and pepper) to taste - but only when barley and chickpeas are done. Serve hot.