Clean the artichokes by removing the tough outer leaves and beard inside. Rub with lemon and put them to soak in cold water with the lemon itself for about 30 minutes. Slice the artichokes.
Peel the potatoes, cut into chunks and rinse under running water. Heat up the vegetable stock.
Pour the olive oil into the pressure cooker and add garlic. Heat gently to flavour the oil, then remove the garlic and add the potatoes and artichokes. Cook a few minutes then pour in the wine to deglaze.
Add the barley and stir well over medium heat a few minutes.
Pour in the vegetable stock, close the cooker and bring to pressure. Lower heat and cook 10 minutes from pressure.
Remove from heat and release steam. Taste and adjust seasoning. Serve drizzled with olive oil and sprinkled with Parmesan.