When the weather warms and it's open season on open parties, look to the Middle East for dishes that can be prepared in advance and eaten with fingers. Here are two stuffed appetizers from Turkish Armenia.

Stuffed artichoke hearts

Serves 8

2 frozen artichoke bottoms per person (from Middle East groceries like Shemali's)
2 large carrots, peeled and cut into 1/4" dice
4 tablespoons frozen peas
4 tablespoons frozen fava beans, defrosted and slipped from their skins
2 cloves garlic, peeled and finely minced
juice 1 lemon
1/4 cup olive oil
1/4 bunch fresh dill, finely chopped
salt and freshly ground black pepper to taste
1/2 cup Greek olive oil

Lay the artichoke bottoms side by side in an ovenproof dish. 

Gently saute the carrots in a pan in a 1/4 cup of olive oil, tossing them frequently till they begin to soften - about 4 minutes. Add the remaining vegetables and the dill, and toss to combine. Then season to taste and lay a heaped spoonful on top of the artichoke bottoms and pour over the Greek olive oil, the lemon juice and 1/2 cup of water. Cover well with foil and bake in a 350F oven for 30 minutes.

If the water hasn't evaporated, remove the artichokes to a serving dish and reduce the sauce in a pan then pour the reduction over and serve at room temperature.

Dolma or Zeyitli Sarma

For 40 to 50 Sarmas

2 jars grape leaves (from Middle East groceries like Yekta or Shemali's)
3 cups chopped onions
3/4 cup Basmati rice, washed and drained till the water is clear
1/3 cup of pine nuts
2 tablespoons lemon juice
1/4 teaspoon cinnamon
1/4 teaspoon allspice
1/4 teaspoon black pepper
1/4 teaspoon Aintab red pepper (paprika mixed with a little cayenne can substitute)
1/4 cup finely chopped parsley and
1/3 cup golden raisins
1 cup olive oil
1/2 to 2 teaspoons salt to taste

Saute the onions in 1/3 cup of olive oil till turning gold, adding the pine nuts as they begin to change color and toss well.

Par boil the rice in plenty of boiling water for 5 minutes, then drain and add all the remaining ingredients, mixing all together well. Then lay out individual grape leaves, put a heaped teaspoon of the filling into each, roll up and lay tightly in an ovenproof dish.

Pour over the lemon juice, 2/3 cup olive oil, and 1 cup of boiling water, cover and bake in a 350F oven for 30 minutes. Serve at room temperature.

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