Grape Rolls with Artichokes in Olive Oil

(Asma Yaprağında Enginar Sarma - Ottoman Kitchen)

Grape leaves, washed one by one, boiled for 2 minutes, drained and the stems cut off
Water
Extra virgin olive oil
~
3-4 lemon slices
Dill, finely chopped

Filling:
12-13 small sized artichokes, trimmed, sliced
1/2 cup red or white onion, sliced
1/4 cup extra virgin olive oil
2 tbsp pine nuts, lightly toasted
1 tbsp currants
1 tbsp sugar
1 tsp mint or 2 fresh mint leafs, sliced
Salt
1/2 cup water

To prepare the filling; saute the onion with olive oil, add the rest of the filling ingredients. Cover and cook until all the water evaporates at low heat. Then, let it cool down.

The filling goes into the matte (not shiny) side of the leaf. Grab a leaf and lay down on a plate with the shiny side down. Use a teaspoon to place the filling on it. First fold over the top, then the two sides and roll to close it up. Line up all the rolls in the pot side by side tightly, without any holes in between.

Pour in enough water to cover the rolls from the side of pot. Cook at low heat until most of the water evaporates. Leave a little bit of water at the bottom, it will go away as it cools down. Drizzle 4-5 tbsp olive oil and sprinkle some dill all over the rolls and let them cool down in the pot.

Serve at room temperature or chilled with lemon wedges.