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    You are in: Home / Recipes / Artichoke & Cheese Strudel Recipe
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    Artichoke & Cheese Strudel

    Average Rating:

    3 Total Reviews

    Showing 1-3 of 3

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    • on March 06, 2002

      Yum Yum!!!! When I made this I added some cooked flaked salmon to it. I also rolled the phyllo into triangles, they disappeared instantly!

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    • on November 24, 2003

      Followed the recipe to the letter, used fresh ingredients, drained the artichokes, what a mess. The filling ingredients was mushy and oozed out of the phyllo sheets when they were cut into pieces. I didn't want to waste the ingredients, so I baked the filling in an 8 x 8 pan hoping to use for a dip, but it was very bland. My husband, who likes nearly anything didn't even care for it. I'm glad I did a test run on it before using it at an upcoming Christmas party. Unfortunate waste of ingredients, money and time.

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    • on November 25, 2001

      I usually use 1 6 oz jar of artichokes in oil and two in water. Drain them well. If you can't find the small jars of artichokes in water substitute a 10 oz tin for the two 6 oz jars. Bergy

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    Nutritional Facts for Artichoke & Cheese Strudel

    Serving Size: 1 (1761 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 124.6
     
    Calories from Fat 79
    63%
    Total Fat 8.8 g
    13%
    Saturated Fat 4.9 g
    24%
    Cholesterol 41.0 mg
    13%
    Sodium 175.1 mg
    7%
    Total Carbohydrate 8.2 g
    2%
    Dietary Fiber 1.2 g
    4%
    Sugars 0.8 g
    3%
    Protein 3.5 g
    7%

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