INGREDIENTS:
1/2 lb vine leaves
1 lb rice
2 or 3 artichoke hearts
2 or 3 onions
2 or 3 courgettes
2 potatoes
olive oil
1 lemon
salt and pepper
handful finely chopped parsley
Preparation:
Soak the vine leaves for 5 minutes to soften them then drain.
Palce the rice in a bowl
Grate the potatoes, courgettes, onions and artichoke hearts then add them to the rice.
Mix well.
Add the parsley, seasoning and enough olive oil to bind it all together.
Place a small amount of the mixture on each vine leaf and roll into a small parcel.
Arrange them in a large pan and cover with water.
Put a lid over the pan and simmer very gently until cooked.
Drain carefull and serve with fresh lemon juice squeezed over them.
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