Ingredients
6 artichokes
500g/1lb 2oz minced lamb
6 chillies
200g/1 cup rice
2 large onions
small bunch parsley
2 lemons
2 tbsp tomato paste
6 tomatoes
1 tsp salt and pepper
pinch of mint
black pepper
cumin
1 pkt vine leaves

Note: This recipe originally has Australian measurements. Equivalent measurements are as accurate as possible.

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

To serve:
Place all of the artichokes and dolmades on a shared plate.