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Chard Stuffed with Artichokes and Rice

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Preparation info
  • Yield: about

    6

    Servings
    • Difficulty

      Medium

Appears in
Jewish Holiday Cooking

By Jayne Cohen

Published 2008

  • About

Fresh grape leaves rarely come my way, and the preserved variety can be tough and tired tasting. Taking my cue from Middle Eastern cooks, I often substitute more readily available fresh green Swiss chard for the vine leaves. Served cold, traditional Sephardi recipes for meatless stuffed leaves are particularly flavorful, packed with an abundance of fresh herbs and evocative spices. I’ve added chips of artichoke for their velvety texture and buttery depth.

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