Artichoke Strudel:

Prep time: 45 minutes
Preheat: 400°
Bake time: 20-25 minutes
Makes: 3 dozen

2 cloves Garlic
1 Lemon, zested and juiced
2 tablespoons Fresh parsley
1 10 ounce box Frozen artichoke hearts, thawed overnight in the refrigerator
OR 1½ - 1¾ cup Jarred artichoke hearts
4 ounces Low-fat cream cheese, softened
5 tablespoons Parmesan cheese, finely grated
To taste Sea salt
To taste Black pepper, freshly ground
18 sheets Fillo (phyllo) dough, thawed overnight in the refrigerator
5-8 tablespoons Unsalted butter, melted

1. Make artichoke filling:
   Chop garlic in a food processor fitted with a metal blade.
   Add lemon zest and parsley and pulse several times.
   Add artichokes and roughly chop.
   Add cream cheese, lemon juice, cheese, salt and pepper and pulse just to combine.
   Taste mixture and adjust seasoning as necessary.


2. Assemble strudel:
   Use 2 sheets of fillo dough, keeping unused fillo covered with a slightly damp towel.
   Brush top layer with melted butter.
   Add another 2 sheets and brush with butter.
   Add another 2 sheets (for a total of 6 sheets) and brush with butter.
   Spread 1/3 of filling across bottom of sheet, leaving about 1" uncovered on left and right edges.
   Roll sheet up beginning with the filling edge and pinch each end of the roll closed.
   Repeat 2 more times with a set of 6 sheets and 1/3 of filling, for a total of 3 logs.


3. Bake, cut and serve:
   Place rolls onto a parchment lined baking sheet.
   Brush each roll generously with butter.
   Bake until fillo is golden brown and crispy, about 20-25 minutes.
   Allow strudel to rest about 10 minutes.
   Cut individual serving pieces on a diagonal.
   Serve warm.

Notes

-Strudel rolls may be frozen after step 2 has been completed. Bake for 30-35 minutes if frozen.

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