Artichoke Wrap


  • 4 cleaned artichokes
  • 1 lemon
  • 4 onions
  • 250 g fresh vine leaves
  • Half a teaspoon of olive oil
  • 1 tablespoon of peanuts
  • Half cup of rice
  • 1 tablespoon of currants
  • 1 cube of sugar
  • Half a cup of hot water
  • 1 teaspoon of allspice
  • 5~6 sprigs of fresh mint
  • half a bunch of dill
  • 1 carrot
  • Salt

For the top

  • Half a teaspoon of olive oil
  • Juice of half a lemon
  • 1.5 cups of water


Soak the artichokes in lemon water after rubbing them with lemon so that they don't turn black. Peel and chop the two onions. Fry in olive oil with the pine nuts. Add the rice and continue frying. Add the currants, sugar, salt and hot water. Cook on low heat until the water is absorbed. Add the allspice, chopped fresh mint and dill. Mix and remove the pot from the stove and let it cool. Spread 4 fresh vine leaves boiled in hot water on a large plate to form a square. Place the artichokes on it. Fill 2 tablespoons of the stuffing you prepared on the artichoke. Wrap the artichoke with fresh vine leaves to cover all sides. Prepare the other artichokes in the same way. Chop the remaining onions into piyaz and spread them on the bottom of the pot. Add the carrots cut into rings. Arrange the artichokes. Mix olive oil, lemon juice and water and add to the pot. Cook quickly until the water boils, then on low heat. Serve warm.

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