The artichoke and potato strudel is a simple, delicate one-dish meal that everyone likes. A savory artichoke tart to roll up, sprinkled with plenty of poppy seeds. You can serve it at the table either as an appetizer or as a main course. Stuffed with artichokes, green beans, potatoes and Greek yogurt (which can also be soy) and aromatic herbs. In thirty minutes in the oven it’s ready to serve.
Do you use poppy seeds in the kitchen? Let me tell you a bit about them.
Poppy seeds belong to the Papaveraceae family. They are oily seeds very rich in beneficial properties. They contain Vitamin E, B6, B1 and folic acid, thiamine and mineral salts, Calcium, Iron, Magnesium, Phosphorus, Potassium and Zinc.
I also use them in flatbreads, breads and focaccias, in salads — and you?
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Daniela
Here are some vegetable strudel recipes:
- Difficulty: Very easy
- Cost: Very inexpensive
- Preparation time: 30 Minutes
- Portions: 6 slices
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: Winter, Spring
Ingredients — Artichoke and Potato Strudel
- 2 potatoes
- 4 artichokes
- 7 oz green beans
- 7 oz (about 3/4 cup) Greek yogurt (can be soy)
- 1 teaspoon thyme
- 1 teaspoon rosemary
- to taste unrefined sea salt
- 1 puff pastry
Steps — Artichoke and Potato Strudel
Wash the potatoes, peel and cut into pieces. Prepare the artichokes — keep the tender hearts and stems; with the outer leaves you can make a cream soup like this. Steam the artichokes, potatoes and green beans for about 20–25 minutes until tender.
Let them cool slightly in a bowl, dress with a drizzle of extra virgin olive oil, salt, pepper, and aromatic herbs. Add the yogurt and mix well.
Preheat the oven to 356°F (convection).
Roll out the puff pastry and place the filling in the center.
Close the strudel and seal the edges with the tines of a fork. Brush the surface with a little water and sprinkle generously with poppy seeds.
Bake in the oven at 356°F (convection) for 30 minutes, checking the browning.
Serve hot or warm.
How to store the strudel and variations
The artichoke and potato strudel keeps for a couple of days in the refrigerator, well covered. Of course you can vary the vegetables inside according to the season. See also the spelt braid with zucchini or the herb braid. You can change the outer pastry by preparing a strudel shortcrust pastry. If you don’t feel like rolling the base, you can also prepare it in a 10 1/4-inch diameter round pan.
The artichoke and potato strudel keeps for a couple of days in the refrigerator, well covered. Of course you can vary the vegetables inside according to the season. See also the spelt braid with zucchini or the herb braid. You can change the outer pastry by preparing a strudel shortcrust pastry. If you don’t feel like rolling the base, you can also prepare it in a 10 1/4-inch diameter round pan.
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