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Dolma Stuffed Artichoke and Vine Leaves

Try Dudu Ergene’s traditional Turkish artichokes and dolmades


  • 6 Artichokes

  • 500 g minced meat

  • 6 Chilli's

  • 2 large Onions

  • 0.5 bunch Parsley

  • 2 Lemons

  • 2 tablespoons Tomato paste

  • 6 Tomatoes

  • 1 teaspoon Salt & Pepper

  • Mint

  • Black pepper

  • Cumin

  • Vine leaves .


  • 1.

    Cut the tops off the artichokes and scoop out the insides

  • 2.

    Heat the olive oil in a fry pan and add the mince.

  • 3.

    Add 2 finely chopped onions into the mixture and when soft add a small cup of rice.

  • 4.

    Add 2 large spoonfuls of tomato paste and stir in.

  • 5.

    Add the fresh tomatoes - peeled and diced as well as black pepper, cumin and several tablespoons of lemon juice.

  • 6.

    Once cooked add fresh parsley and mint.

  • 7.

    Spoon the mixture into the artichokes.

  • 8.

    Place the artichokes into a pot adding to each a slice of tomato and a chilli.

  • 9.

    For the dolmades soak the vine leaves in olive oil.

  • 10.

    Scoop a generous amount of the mixture into the centre of each leaf, wrap and place into the pot around the artichokes.

  • 11.

    Place a plate on top of the dolmades and artichokes to hold them down and add water.

  • 12.

    Place the lid on top and cook them on a moderate heat for half an hour.

  • 13.

    Place all of the artichokes and dolmades on a share plate.

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