The artichoke and ham strudel is much more than a simple savory pie: it is an explosion of flavors that tells the perfect balance between sweet and savory, soft and crunchy.
Imagine sinking your fork into a golden and fragrant crust, encasing a creamy and enveloping filling. The intense taste of artichokes, delicately stewed with white wine, parsley, and marjoram, perfectly matches the sweetness of ham, while the melty mozzarella adds that irresistible touch of creaminess that makes every bite a small masterpiece.
Perfect for a family lunch, a tasty appetizer, or a quick but flavorful dinner, this savory strudel is a demonstration of how a few well-combined ingredients can transform into an extraordinary dish. Its preparation is simple and within everyone’s reach: just choose fresh artichokes, cut them into wedges, and let them slowly marinate to release their unique aroma.
Baking it and smelling its scent fill the kitchen is an experience that immediately makes your mouth water. Serve it warm, when the mozzarella is still melty, and let yourself be captivated by the magic of this savory strudel, perfect on any occasion!
Try these other tasty savory strudels with vegetables:
- Difficulty: Easy
- Cost: Economical
- Preparation time: 20 Minutes
- Portions: 4-6 people
- Cooking methods: Oven
- Cuisine: Italian
- Energy 423.03 (Kcal)
- Carbohydrates 26.28 (g) of which sugars 1.00 (g)
- Proteins 11.78 (g)
- Fat 29.93 (g) of which saturated 8.47 (g)of which unsaturated 12.83 (g)
- Fibers 4.82 (g)
- Sodium 777.57 (mg)
Indicative values for a portion of 118 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients for Artichoke and Ham Strudel
- 4 artichokes
- 1 lemon
- 1 clove garlic
- 1 bunch parsley
- 1 tablespoon marjoram
- 1 glass white wine
- 3 tablespoons extra virgin olive oil
- 1 roll puff pastry
- 6 slices ham
- 5.3 oz mozzarella
- 1 tablespoon sesame seeds
- to taste salt
Preparation of the Artichoke and Ham Strudel
Remove the tougher outer leaves, cut off the tips, and get rid of the choke. Then, place them upside down in a container with water acidulated with the juice of one lemon. Leave them to soak for about 30 minutes.
Drain the artichokes and pat them dry with paper towels.
Now cut them into wedges. In a pan, brown a clove of garlic with three tablespoons of extra virgin olive oil. Add the artichokes and cook on high heat for a few minutes. Salt and deglaze with white wine.
Lower the heat and add some chopped parsley and a tablespoon of marjoram. Mix well and add a little water. Continue cooking for another 10 minutes. Then, turn off the heat and let cool.
Unroll the puff pastry and fill it with the ham, mozzarella cut into not too thick slices, and the artichokes.
Form the strudel by rolling the pastry from the long side. Seal the edges with the tips of your fingers and finish with a fork.
Place the artichoke and ham strudel on a baking sheet lined with parchment paper. Make small cuts on the surface of the strudel with the tip of a knife. Finally, brush the surface with a little oil.
Bake the artichoke and ham strudel in a preheated oven at 350°F for about 30 minutes.
Tips for Artichoke and Ham Strudel
You can also fill the artichoke and ham strudel with slices of provola or fontina instead of mozzarella. Alternatively, you can use ricotta.
Storage
The savory artichoke strudel can be kept in the fridge for 2-3 days, closed in an airtight container or on a tray covered with aluminum foil.
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FAQ
Can I prepare the artichoke and ham strudel in advance?
Yes! You can prepare it in advance and store it in the refrigerator before baking. Alternatively, you can also bake it and reheat it just before serving: 10 minutes in the oven at 320°F is enough to make it crisp again.
What is the best cheese to use for the filling?
Moist mozzarella is perfect because it is melty and delicate, but you can also choose sweet or smoked scamorza if you want a stronger flavor. If you prefer a less moist cheese, use provola.
How can I make the filling creamier?
You can add a tablespoon of ricotta or béchamel to the filling to achieve an even softer and more enveloping consistency.
