Artichoke strudel
Instructions
Blow up the pan with oil and garlic artichokes cleansed, washed and cut into thin wedges.
spray them, sprinkle with chopped parsley, salt and cook for 20 minutes.
Then mix them with the bechamel and the yolks.
Spread the pastry well stretched out with the liver paté tempered with a bit of brandy, get over the artichokes, roll up and bake at 200 degrees for 30 minutes.
Ingredients and dosing for 4 persons
- 6 artichokes
- Olive oil
- Garlic
- 1/2 cup of wine
- Chopped parsley
- Salt
- 200 g of bechamel
- 2 egg yolks
- Puff pastry
- 200 g of liver paté
- Brandy