2 (9 oz.) pkgs. frozen artichoke hearts
1 1/2 c. sm. curd cottage cheese
1 1/2 c. freshly grated Parmesan cheese
3 eggs
1/2 c. minced green onions
1/2 c. fresh bread crumbs
3/4 tsp. dried tarragon, crumbled
Fresh ground pepper
1 lb. phyllo pastry sheets (If phyllo is frozen, thaw overnight in refrigerator, let stand at room temp. 2 hours before using)
1 c. butter, melted

Simmer artichokes in lightly salted water, to cover, 3 minutes. Drain. Pat dry and cut into bite-size pieces. Transfer to medium bowl and cool. Add cheeses, eggs, green onion, bread crumbs, tarragon and pepper and mix well.

Open phyllo pastry out on work surface. Cut entire stack into 12 x 16 inch rectangle, if necessary. Working quickly, brush 1 phyllo sheet with butter (keep remaining phyllo covered with damp towel). Top with another phyllo sheet and brush with butter. Continue with 6 more sheets.

Mound scant 2 cups filling, crosswise, 3 inches in from short end of phyllo, leaving 1 inch border at each end. Cover phyllo with 3 inch phyllo border, folding in ends to enclose filling. Roll, jelly roll fashion. Brush with butter. Repeat with phyllo and filling. Forming 2 more rolls. (Strudel can be prepared 1 day ahead and refrigerated.)