Artichoke Strudel

INGREDIENTS
2 cloves garlic
1 lemon, zested and juiced
2 tablespoons Italian parsley, coarse chop
1 10 ounce box frozen artichoke hearts, thawed
4 ounces cream cheese, softened
5 tablespoons parmesan cheese, finely grated
Sea salt and black pepper to taste
18 sheets (approximately) phyllo dough, thawed
5-8 tablespoons unsalted butter, melted
 
PROCEDURE
Preheat oven to 400 degrees.
 
For Filling…
In the bowl of a food processor, fitted with the metal chopping blade, chop garlic. Add lemon zest and parsley and pulse several times. Add artichokes and roughly chop. Add cream cheese, lemon juice, parmesan cheese, salt and pepper and pulse just to combine. Taste mixture and adjust seasonings as necessary.
 
Assembly…
Place two sheets of phyllo dough on work surface (keeping unused phyllo covered with a slightly damp, clean towel). Brush top layer with melted butter. Add another two sheets and brush with butter. Spread 1/3 of filling across bottom of sheet, leaving about 1” uncovered on left and right sides. Roll sheets 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. Place rolls on parchment lined baking sheets and brush each roll with melted butter. Bake until phyllo is golden brown and crispy, about 20-25 minutes. Allow to rest about 10 minutes. Cut individual serving pieces on a diagonal. Serve warm.