Work well getting a soft and elastic dough, the consistency of the ear lobe. Adjust any liquid flour (the quantity varies with the variety of the ingredients). Wrap the dough in food foil. Cool in Freddy for 15 minutes.
Remove the outer leaves and any inner hair of the artichokes, cut into very thin segments by immersing them in acidulated water. Sauté in a pan with a little extra virgin olive oil, garlic and mint. Cook and add a couple of tablespoons of water. Cool in Freddy for 15 minutes.
Remove the dough from the Freddy and lay it very thin, on a sheet of silicone a dishcloth. Remove the artichokes from the Freddy, add the sun-dried tomatoes and place over the pastry. With the help of the silicone sheet the dishcloth, roll up the dough and place it on a baking sheet covered with oven paper. Brush the surface with extra virgin olive oil.
COOKING AND COOLING
Bake in the oven at 200ºC for 20 minutes until the surface is golden brown. Cool in Freddy for 30 minutes. Serve at room temperature.