Name: Chard Stuffed with Artichokes and Rice
Yield: Yield: about 6 Servings
Cuisine: United States
Ingredients: 2 tablespoons olive oil; 1½ cups cooked fresh artichoke hearts (about4 ½ ounces) or thawed frozen artichoke hearts, patted dry with paper towels and diced; 1 tablespoon finely minced garlic; ⅓ cup extra virgin olive oil; Salt; about ⅓ cup fresh lemon juice; 1 tablespoon dried mint; lemon wedges; 2 tablespoons coarsely chopped garlic; Salt and freshly ground black pepper; About 1½ pounds green Swiss chard, including stems (look for unblemished leaves, without holes or tears); 1¼ cups long-grain white rice; ½ teaspoon ground allspice; freshly ground black pepper; ⅓ cup finely chopped fresh mint, or 2 teaspoons dried mint; 2 teaspoons grated lemon zest; ⅓ cup finely chopped fresh dill

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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