Artichokes, mozzarella and barley (orzo) in a salad = Italy on your plate.
Clean 5 small artichokes by removing the hard leaves and the stem. Cut in quarters and put them immediately in water with lemon juice. Put the drained artichokes in an oven dish with the juice of 1 lemon, 4 chopped garlic cloves, 1 dried chili pepper, 2 table spoons of olive oil, 1 table spoon of dried thyme, 2 bay leaves, 100 ml of white wine and a pinch of salt. Cover and put in the oven at 220° for 30-40 mins, until cooked. Drain the artichokes and keep some of the fluid. Boil 50 grams of barley until al dente. Put green salad in a nice salad bowl. Spread the artichokes , the barley, 250 grams of halved cherry tomatoes and a buffalo mozzarella of 200 grams pulled into pieces. Prepare the dressing with 4 table spoons of the baking water, 2 table spoons of lemon juice, 1 teaspoon of mustard, 1 teaspoon of honey, pepper and salt. Spread the dressing on the salad and finish with chopped fresh parsley and basil. Njummie!