Artichoke Dolmades with Lemon Sauce

Name: Artichoke Dolmades with Lemon Sauce
Yield: makes 32 to 34 stuffed grape leaves
Ingredients: 1 tablespoon olive oil, plus more for greasing; 1/4 cup finely chopped celery; 1/4 cup finely chopped onion; 2 cups white rice; 1 bay leaf; 1/2 teaspoon salt; 1/2 cup golden raisins; 3 tablespoons olive oil plus 3 tablespoons extra-virgin olive oil; 2 (14-ounce) cans artichoke hearts, drained and chopped; 3 garlic cloves, minced; 2 tablespoons finely diced Preserved Lemon (p. 194); 1/2 cup pine nuts, toasted and coarsely chopped; 2 tablespoons fresh lemon juice, plus more to taste; 3 tablespoons coarsely chopped fresh dill; 3 tablespoons coarsely chopped fresh mint; 1/2 teaspoon salt; 1/4 teaspoon crushed red pepper flakes; Rice; 1/3 cup olive oil, plus more for greasing dish; 16 ounces grape leaves from a jar or can, packed in brine; Artichoke filling; 1/3 cup white wine; 1/3 cup fresh lemon juice

December 14, 2011

Don’t let your opinion of dolmades, stuffed grape leaves, rest on the ubiquitous canned versions, which are tasty but forgettable. Take the time to make these and you’ll be rewarded with a fragrant house and a satisfying savory snack for a party or simply for having on hand. Unlike most other versions I’ve had, this filling is brightly flavored and packed with aromatic ingredients—I add artichoke hearts, preserved lemon, and golden raisins. Pine nuts give these little guys a pleasing crunch, and I love the briny, herbal flavor that the grape leaves impart while they cook—this is the process that forms the sauce—in the lemony liquid.

Recipe notes

White Bean Turkey Chili

A dash of cocoa powder adds depth and richness to the broth of this easy turkey chili.

Butternut Squash–Kale Salad With Roasted Garlic Vinaigrette

Round out these autumn greens with tart pomegranate seeds, crunchy pepitas, and a shower of Parmesan.

Béchamel Sauce

This classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.

Rosemary and Dried Cherry Pork Chops

Rehydrating dried cherries in hot water turns them plump and juicy—exactly what you want scattered throughout a rosemary-scented pan sauce for pork chops.

Dulce de Leche

Make this versatile caramel at home with our slow-simmered method using milk and sugar—or take one of two sweetened condensed milk shortcuts.

Our Favorite French Onion Soup

Caramelized onions, melty Gruyère, and a deeply savory broth deliver the kind of comfort that doesn’t need improving.

Frijoles Peruanos (Peruvian Refried Beans)

Mayocobas, or canary beans, are the quick-cooking pantry ingredient you should know about.

Gochujang Turkey Sweet Potatoes

Fully loaded, meal-prep friendly, and ready to be dressed up, down, or sideways.