Barley Pilaf with Chickpeas and Artichoke Hearts

2 cups warm water
1 cup uncooked quick-cooking barley
1/4 teaspoon salt
3 tablespoons commercial pesto
1 (15 ounce) can chickpeas, drained and rinsed
2 tablespoons fresh lemon juice
1 tablespoon olive oil
1 teaspoon bottled minced garlic
1 (14 ounce) can quartered artichoke hearts, drained and rinsed
1/2 cup shredded parmesan cheese

1.  Combine first three ingredients in a medium saucepan.  Bring to a boil over medium-high heat; cook for three minutes.  Cover, reduce heat, and summer for 10 minutes or until barley is tender and liquid is absorbed.  Stir in pesto and chickpeas; cook 1 minute or until thoroughly heated.  Stir in lemon juice.
2.  While the barley cooks, heat the oil in a large nonstick skillet over medium-high heat.  Add garlic and artichokes; saute 3 minutes or until lightly browned.
3.  Combine barley, artichokes, and cheese.