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1
In a medium saucepan with a tight-fitting lid, heat the olive oil over medium-high heat.
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2
Add the celery and onion and sweat for 5 minutes, stirring occasionally, until softened but not browned.
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3
Stir in the rice and add 2 cups water, bay leaf, and salt.
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4
Bring the rice to a boil, cover, reduce the heat to low, and cook for 15 minutes.
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5
Remove it from the heat, keep covered, and cool.
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6
In a small bowl, cover the raisins with steaming hot water; soak them until plump, 5 to 10 minutes, and drain.
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7
Pat the raisins dry with paper towels and coarsely chop; set aside.
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8
Heat the 3 tablespoons olive oil in a medium skillet over medium-high heat and add the artichokes.
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9
Stir and cook about 3 minutes, add the garlic, and cook 2 more minutes.
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10
Scrape the vegetables into a large bowl and add the diced lemon, pine nuts, lemon juice, dill, mint, salt, and red pepper, along with the raisins, extra-virgin olive oil, and the cooked rice.
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11
Stir with a spatula and taste for seasoning, adding lemon juice as needed.
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12
Preheat the oven to 350F.
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13
Grease a 13 x 9-inch baking dish with olive oil.
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14
Drain the grape leaves in a colander.
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15
Place them in a medium saucepan, cover with fresh water, bring the water to a boil, then drain the leaves and cool.
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16
Take an individual leaf and spread it on a work surface, with the smoother, shiny side down and dull veined side facing up.
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17
The small stem should be pointing toward you; use a paring knife to trim it from the bottom of the leaf.
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18
Place a heaping tablespoon of filling about an inch above the bottom edge of the leaf.
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19
Fold the bottom edge over the filling and roll, egg-roll style, wrapping the sides of the leaf around the mixture starting approximately halfway up the leaf.
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20
The dolmades should be firm but not wrapped too tightly, as they will expand with further cooking.
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21
Place the filled dolmades seam side down in the baking dish, arranged snugly together.
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22
Drizzle them with the olive oil, wine, lemon juice, and enough water to just cover.
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23
Place a weight, such as a plate or small casserole dish, on top (this will help submerge them in the liquid, which will finish cooking the rice).
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24
Cover the dish with foil or a lid and bake for 1 hour, or until the rice filling is completely cooked.
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25
You can serve the dolmades hot or cold, but I like them best at room temperature.
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26
If youre not serving them immediately, let them cool completely, cover with plastic, and refrigerate for up to three days.
