The artichoke and potato strudel is a simple, delicate, and universally appealing single dish. A savory artichoke pie to roll up, dusted with plenty of poppy seeds. You can serve it as an appetizer or a main dish. Stuffed with artichokes, green beans, potatoes, and Greek yogurt (which can also be soy) and aromatic herbs. It’s ready in the oven in thirty minutes.
Do you use poppy seeds in the kitchen? Let me tell you a little about them.
Poppy seeds belong to the Papaveraceae. These seeds are oily seeds rich in beneficial properties. They contain Vitamin E, B6, B1, folic acid, thiamine, and minerals, Calcium, Iron, Magnesium, Phosphorus, Potassium, and Zinc.
I also use them in flatbreads, breads and focaccias, salads, and you?
Don’t miss my Facebook page HERE and Instagram page HERE
See you soon
Daniela
Here are some vegetable strudel recipes:
- Difficulty: Very Easy
- Cost: Very Cheap
- Preparation time: 30 Minutes
- Portions: 6 slices
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: Winter, Spring
Ingredients for Artichoke and Potato Strudel
- 2 potatoes
- 4 artichokes
- 7 oz green beans
- 3/4 cup Greek yogurt (also soy)
- 1 tsp thyme
- 1 tsp rosemary
- to taste sea salt
- 1 puff pastry
Steps for Artichoke and Potato Strudel
Wash the potatoes, peel and cut them into pieces. Prepare the artichokes, keeping the tender hearts and stems; with the leaves, you can make a soup like this. Steam the artichokes, potatoes, and green beans for twenty to twenty-five minutes until tender.
Let them cool slightly in a bowl, season with a drizzle of extra virgin olive oil, salt, pepper, and herbs. Add the yogurt and mix well.
Preheat the oven to 356°F (180°C) fan-assisted.
Roll out the puff pastry and place the filling in the center.
Close the strudel and seal with a fork. Brush water on the surface and sprinkle with plenty of poppy seeds.
Bake in the oven at 356°F (180°C) for 30 minutes, fan-assisted, checking the browning.
Serve warm or at room temperature.
How to Store the Strudel and Variations
The artichoke and potato strudel keeps for a couple of days in the refrigerator, well-sealed. Naturally, you can vary the vegetables inside according to the season. Also see the spelt braid with zucchini and walnuts or the herb braid. You can change the external dough by making a strudel dough. If you don’t want to roll the base, you can make it in a 10-inch diameter round mold.
The artichoke and potato strudel keeps for a couple of days in the refrigerator, well-sealed. Naturally, you can vary the vegetables inside according to the season. Also see the spelt braid with zucchini and walnuts or the herb braid. You can change the external dough by making a strudel dough. If you don’t want to roll the base, you can make it in a 10-inch diameter round mold.
Enable push notifications to receive my recipes for free on your smartphone, find the module at the top right.
If you liked the recipe, share it on your profile and invite your friends to visit my blog, become a fan of my page for updates.
For any information do not hesitate to contact me on my Facebook Timo e lenticchie page, you can interact and ask me any questions. Or join my group.
Follow me also on Instagram, Pinterest or Youtube or subscribe to the Telegram channel
If you want to return to the HOME PAGE for more ideas among my recipes.
If you want to get to know me better by reading who I am.
If you want to be always updated on my recipes, subscribe to the newsletter.
