Blanch the vine leaves in hot water. For the stuffing, finely chop the artichokes and the onions and sauté in olive oil until translucent. Set aside and add the rice and tomatoes. Add salt and pepper, mix well and stuff the leaves. Arrange them at the bottom of a saucepan and cover them with a plate. Douse with the olive oil, the tomato paste and the water and cook over medium fire for about 30 minutes.
Ingredients:
50 vine leaves
For the stuffing:
5 artichoke hearts (about 300g)
1 onion, 1/4 cup olive oil
1 cup glace (pudding) rice
2 tomatoes roughly grated
Salt and pepper
To cook:
1/4 cup olive oil
1 tbsp tomato paste
2 cups water
