Vine leaves stuffed with artichokes
Κουπέπια (Μαγειρεύω Κυπριακά 2013). Πηγή: Στάλω Λαζάρου.
A vegetarian, fasting dish. “For the filling, finely chop the artichokes and onion and sauté them briefly in olive oil. Remove from the heat and add the rice and tomatoes”. (Theognosia Andreou, Kornos)
Name - Recipe
Ντολμαδάκια με αγκινάρες, νηστίσιμα.
50 vine leaves
For the filling:
5 artichokes (about 300 g), finely chopped
1 onion, finely chopped
1/4 cup olive oil
1 cup soup rice (glacée)
2 tomatoes grated on a coarse grater
Salt and pepper
For cooking:
1/4 cup olive oil
1 tablespoon tomato paste
2 cups water
Soak the vine leaves in hot water. For the filling, sauté the artichokes and the onion in olive oil. Transfer them to a bowl and add the rice and the tomatoes. Season with salt and pepper, mix well and fold a spoonful (depending on the size of the leaves) in the vine leaves. Arrange them in the bottom of a saucepan and cover with salt and pepper. Cover with a plate facing down. Add the olive oil, tomato paste and water and cook over medium heat for about half an hour. (Theognosia Andreou, Kornos)
Sautéing.
Cooking in a pot.
Additional information and bibliography
Oral testimony: Theognosia Andreou, Kornos. Recipe editing: Marilena Ioannidou (see. Little Volunteers and Women's Association of Kornos (2009). Traditional dishes of Kornos (ed. Marilena Ioannidou). Publication permission: Archontiko Papadopoulou, Kornos).
Stalo Lazarou
Αγκινάρες. Άδεια δημοσίευσης: Υπουργείο Γεωργίας.
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