250 g Puff pastry
220 g Ricotta of Bufala Campana DOP
350 g of artichokes
1 whole egg
Grated Parmesan cheese q.b.
Salt and pepper q.b.
Extra virgin olive oil q.b.

Clean the artichokes, cut them into thin slices and cook them in a pan with a little oil and salt.
In a bowl with a spatula, work the Ricotta of Bufala Campana DOP, the pepper and the yolk of an egg until you get a homogeneous mixture.
Roll out the puff pastry on a floor and at the center of the dough put the filling and over the artichokes cooked and chopped. Roll the strudel and brush the surface with the egg yolk. Put in the oven at 180 º at about 30 minutes and once you have cooled you just have to enjoy a delicious goodness.