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Rinse the barley twice and drain. Place in an Express® Pressure Cooker with 1 1/2 liter of water, salt, garlic and onion.
Close the Express® Pressure Cooker and add the pressure regulator, place it in the stove with a high flame for about 25 minutes or until constant steam comes out, lower the flame to medium and cook for 30 minutes.
Remove the Express® Pressure Cooker from the heat, let cool, remove the pressure regulator, open the Express® Pressure Cooker, and that's it!
Pass the barley to a colander and drain. Place a bowl of ice water and let soak for 2 minutes to stop cooking. It returns to drain.
Drain the tomatoes in oil before cutting them in julienne, reserving the oil to use as part of the olive oil, if desired.
Drain artichoke hearts, rinse and slice in quarters or halves, depending on size.
In a large bowl beat the vinegar with the olive oil. Add the cooked barley, dehydrated tomatoes, artichokes, purple onion, parsley and pine nuts; mix until fully integrated.
Season to taste with salt and pepper and serve.
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