Artichoke Wrap

Add olive oil and chopped onions to the pot where you will cook the stuffing and fry until they turn pink. Then add rice, pine nuts, currants, salt, allspice, black pepper and granulated sugar and fry until the rice is translucent. Finally, add the water and let it cook for 2 minutes on high heat, then on low heat until it remains slightly alive.

Add fresh mint, dill and parsley to the cooked stuffed rice, mix and remove from the stove. Lay the vine leaves on the counter. If the leaves are small, you can make them by laying them large enough to cover 2 artichokes. Add the artichokes on the vine leaves. Put 2 tablespoons of the stuffing you cooked on the artichoke. Cover it with vine leaves again and make sure it sticks together with the leaves below. Spread the sliced ​​onions on the bottom of the pan where you will cook the artichokes. Place the prepared wraps on the onions.

Add the water and cook for about 50 minutes until the artichokes are tender. After it cools down, drizzle olive oil on top and serve.

1 teaspoon of olive oil
2 large onions
1 cup of baldo rice
2 tablespoons of pine nuts
1 tablespoon of currants
3 glasses of water
1/2 bunch dill
1/2 bunch of fresh mint
1/2 bunch of parsley
24 vine leaves
6 artichokes
2 large onions (for placing on the bottom of the pan)
1 teaspoon of granulated sugar
3 teaspoons of salt
1 teaspoon allspice
1 teaspoon of black pepper

Artichoke Wrap