Artichokes Stuffed In Vine Leaves #recipes

Ingredients: To prepare the artichokes:

5 pieces cleaned artichoke dish

Half a lemon

Water

2 tablespoons olive oil

To prepare the vine leaves:

10 large fresh vine leaves (vine leaves artichoke 2 for each dish – you can boil the leaves a little more against rupture leaves)

Water

For the interior Bell:

2 tablespoons olive oil

1 onion, finely chopped

5 tablespoons rice (1 tablespoon for each dish-artichoke rice)

Half cup of hot water

Black pepper, salt and spices of your choice

Finely chopped dill, parsley and fresh mint

If you wish, pine nuts and currants (I didn’t use because he didn’t like the House)

For the sauce:

Hot water

Half a cup of olive oil

Salt

Half a lemon

Presentation:

Thin lemon slices and mint leaves

Preparation:

1. Cleaned artichoke dishes, take a shallow pan and rub with half a lemon. Add water to half of the artichokes. 2 tablespoons olive oil and cook until the artichokes are tender add the salt and 1 teaspoon.

2. While the artichokes are boiling, use fresh vine leaves, without letting it melt, boil it in hot water.

3. For the stuffing, wash the rice and drain. Get the onion finely and split the pot. Start roasting the onions and add 2 tablespoons olive oil (if using pine nuts, add at this stage, you can kavurabi). When onions becomes shiny, add the rice and continue to cook, stirring. Salt, pepper and any spices (if you will be using the grapes and Bird de) and stir thoroughly. Cook until the water has evaporated add hot water and half cup. Finely chopped dill, parsley and fresh mint, and stir. Set aside to cool down a bit get.

4. Boiled vine leaves thoroughly one of a flat surface and flatten. A boiled artichoke dishes in the middle of one snap.

Into the dish, Bell get and put to. Sarmalayin bottom of the dish with the tip of the Leaf.



Another place the vine leaves, wrap the edges of the leaves toward the bottom of the bowl.

The fruit of the vine and all of these operations apply to the remaining artichoke leaves.

5. The carrots thinly and stuffed to the bottom of your PAN horizontal position. Place prepared stuffing on top of the carrots. Half a cup olive oil, hot water (enough water to come to half of the filling you can add) and prepare the sauce with the juice of half a lemon (If the artichokes are boiled away from the water if you can use this juice to produce gravy).

6. Stuffed, cook until very little water is left. Olive oil, stuffing the wrapping and the lid of the pot features the way and allow to cool at room temperature. Recipes made with vine leaves, especially in cool by opening the lid of the pot, if the vine leaves darkens.

7. Warm or cold, boiled carrot slices, lemon slices and decorate with mint leaves and serve (olive oil cook and serve the next day).

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