By Jayne Cohen
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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