Turkey bites with artichokes and barley

Ingredients

For 1 serving

• Turkey breast140 g
• Artichokes2
• Pearl barley60 g
• Shallot20 g
• Vegetable broth200 ml
• Parsleyto taste
• Extra virgin olive oil10 g
• Saltto taste
• Black pepperto taste

Contains: gluten, celery,

In season: January – April

Method

1. Bring a pan of water to the boil, salt it, rinse the pearl barley and cook it for 30 minutes, until tender but still al dente; drain.
2. Meanwhile prepare the artichokes: pull off the tough outer leaves until you reach the pale, tender ones, cut off the top third, peel the stalk and halve them; scoop out the hairy choke with a teaspoon and slice them thinly, working quickly as they darken.
3. Finely chop the shallot. Heat the oil in a casserole over medium-low heat and cook the shallot for 2 minutes, until translucent; add the artichokes and the vegetable stock, cover and braise for 12 minutes, until the artichokes are tender when pierced with a fork.
4. Cut the turkey breast into roughly 2 cm pieces, add them to the artichokes, season with salt and pepper and cook uncovered for 8 minutes, stirring, until the meat is white inside and the liquid has reduced.
5. Add the drained barley and chopped parsley, stir for a minute until the barley takes on the flavour, and serve.