This olive oil dolma is made by hollowing out small Jerusalem artichokes, filling them with a rice, onion and dill mixture, and cooking them quickly in a pressure cooker. Meatless and olive-oil based, it makes a practical, light between-meal dish.
Wash the Jerusalem artichokes well, cut a lid from one end, and hollow out the flesh with a small spoon, being careful not to pierce the skin.
Soften the onion in olive oil, add the rice, half the dill, salt and sugar, and stir for 2 minutes.
Fill the artichokes two-thirds full, arrange in the pressure cooker with lemon juice and a little water, seal the lid, and cook on low heat once it comes to pressure.
Once the pressure has released on its own, open the lid, scatter over the remaining dill and serve warm.
Take care not to pierce the skin while hollowing out the artichokes, or the filling will spill out during cooking. Allergens: this recipe does not contain a listed allergen.
If you do not have a pressure cooker, you can cook the same dolma in an airfryer, wrapped in a foil parcel at a medium setting; this method takes a little longer but gives just as tender a result.
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