Artichoke strudel with sourdough discard

Last night I prepared the Roman-style artichokes (to see the recipe tap here) and cleaning them I found myself with many external leaves that would have been too hard to use in the recipe. I kept them, boiled in salted water and stripped. A little painstaking work: manually with the help of a knife, fork or spoon you have to scrape leaf by leaf and collect the pulp. I assure you that you will be rewarded for the long work; what you will do with the artichoke pulp is absolutely divine. You can make an omelette, the sauce for a pasta, lasagna … I have prepared a strudel also having some sourdough discard.

Ingredients

for 1 strudel

• External leaves of at least 8 artichokes from which I obtained 180 gr of pulp
• 150 gr. sourdough discard
• 150 gr cheese type emmental
• salt and pepper
• extra virgin olive oil  (for an excellent oil tap here)

Method

Cook the leaves of the artichokes in some salted water until tender. About 30 minutes. Drain and let them cool. Start by “stripping” them with the help of a spoon, knife or fork. I’m fine with a fork but the choice is yours. Take the leaf holding  still on the outside and scrape it with a fork. Put the pulp that you will collect in a deep plate.

Season the pulp obtained with salt, pepper and a drizzle of oil.

Using a rolling pin, thinly spread the sourdough, giving it a rectangular shape. Spread the artichoke pulp, leaving the edges free, and arrange a few slices of cheese on top.

Roll the dough into a strudel. Brush the surface with oil and make some cross cuts.

Transfer to a baking tray lined with parchment paper and bake in a hot oven at 200 degrees for 30 minutes.