Defrost the puff pastry, wash the courgette and slice it.
Cleanse the artichokes removing the external leaves and the ends. Then cut into two parts and dip into hot water with some lemon juice
Cook them for 2 or 3 minutes, let them drain and slice into little strips. Melt 20 g of butter in a pan, add the courgette and the artichokes, mix and season with a pinch of thymus, salt and pepper.
Cook for about 10 minutes and keep apart. Prepare some béchamel: melt 20 g of butter in a pan, add the flour and the hot milk, mixing continuously.
Salt. Let it boil and cook for 10 minutes mixing. Pour the pastry in a pan with a thickness of about 0,5 cm. Add the vegetables to the béchamel, season with Parmesan and mix adding 1 yolk. Cut the pastry into strips and lay the mixture on each strips. Then cover them with another layer of pastry and cut with an upturned glass.
Go on till the ingredients finish. Grease a pan and dispose all the little rolls on it. Paint with the beaten eggs and oven at 180° for 35 minutes. Serve warm.
