Cheesy Artichoke Casserole

My artichoke plants did very well this year, probably from getting double the average rainfall.  The numbers of buds were about the same, but they were so much bigger than average.  They were actually about the same size as ones in the market, instead of barely as big as my fist.  The second round from the main stalk was the size that I usually get in the big one, and the third generation was bigger than the babies at the market.  Which, PS, were an outrageous price at $9/lb for something that is usually sent to the processing plant because they're the wrong size for fresh sales.

With two quart baggies of blanched artichoke hearts in the freezer, I used the next round of the crop to make this casserole.  They were still too large to fit in the soup pot and I had to do them in batches.  Sure, I could have peeled them first, but it's so much easier to remove the petals once they're cooked.  I ended up with the same amount as a box of frozen artichoke hearts, which is more than I could have hoped for.

I'm using barley as the filler here.  I found out that because it has fiber and other complex carbohydrates, I can have it in moderation.  If you don't want to cook barley, you can use one cup of panko breadcrumbs instead.

*1/4 C dry pearl barley or 1 C panko
1 15 oz can white or canelini beans, drained and rinsed
*8 oz artichokes, frozen or canned in water
1/2 C diced onion

2 cloves garlic, minced
2 Tb butter
1/2 tsp kosher salt
1/4 tsp dried rosemary
*1/4 tsp dried tarragon

white pepper to taste
1 Tb flour
1 C milk
*2 Tb grated Parmesan cheese
4 oz crumbled feta cheese

1.  Rinse barley.  Simmer in water to cover by 1 inch until done, about 40 minutes.  Drain.  This can be done a day ahead and refrigerated.  When ready to start, preheat oven to 350º

2.  In a small saucepan, sauté the onion and garlic in the butter until softened, about 5 minutes.  Add salt, white pepper, tarragon, and rosemary.  Stir in flour to make a roux base.  Slowly add the milk, allowing it to thicken and come to a low boil before adding more.  Once it is all incorporated, stir in the parmesan.

3.  Chop artichokes into bite-sized pieces.  Toss together in a bowl with barley, beans, and most of the feta.  Save some for the top.  Stir in cream sauce until evenly distributed.  The feta will start to melt and get a little messy.

4.  Spread mixture in an 8x8 baking dish.  Sprinkle top with the remaining feta.  Bake until bubbly and the feta is toasted, about 20 minutes.  Remember, everything is already cooked.  Allow to cool until no longer bubbling, then serve.

Difficulty rating  :)