2 tbsp olive oil
1 small onion, diced
1 stalk celery, finely sliced
1 garlic clove, minced
300g pearl barley
500ml stock (I used sustainable crab stock, made by The Stock Merchant, which is available at good food stores. You can use any fish or chicken stock but I recommend this for its excellent flavour)
350g prawns, shelled, cleaned
Remove the tough outer leaves of the artichokes. Cut across the top of the artichoke to reveal the choke in the centre; this mass of fine hairs can be removed with a teaspoon.
Rub all over with lemon and place in water with an extra squeeze of lemon juice added. Bring a large pot of water to the boil, add the artichokes and simmer for 30 minutes, then cut them into quarters.
Heat olive oil in a wide saucepan and saute the onion, celery and garlic until the onion is soft and translucent. Toss the barley through the oil and onion mix, add stock and reduce, then add the water and reduce again. This should take about 40 minutes.The barley is ready when it has collapsed slightly and softened. Add the prawns and continue to cook until they lose their translucence. Serve risotto with artichokes
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