Artichoke Bundles

Put the flour in a bowl and mix it with the soft butter, knead it with a pinch of salt and 50 g

of cold water

Then briefly work the dough and finally let it rest in the fridge for 30 minutes

Clean the artichokes of the outer leaves without breaking them, then put them in a saucepan with 2 cloves of garlic, a sprig of thyme, half a glass of wine, 3 tablespoons of oil, salt, pepper, and cook over moderate heat for 10 minutes

Thinly slice the mushrooms and zucchini; chop the carrot and leek and let them soften in a saucepan with a drizzle of oil, then add the zucchini and champignons and sauté over high heat

Stuff the artichokes with the mixture obtained, then roll out a dough 3 mm thick and wrap the artichokes obtained

Bake them at 250 degrees in a porcelain baking dish for 10 minutes