Prep Time: 50 min
Total Time: 1 hour 25 min
Makes: 24 servings

1 can (14 to 16 oz) artichoke hearts, well drained and chopped
1/2 cup mayonnaise
1/4 cup shredded Swiss cheese (1 oz)
1/4 cup freshly grated Parmesan cheese
1 clove garlic, finely chopped
1/8 tsp. freshly cracked pepper
1 package (17.3 oz) frozen puff pastry, thawed
2 Tbsp. half-and-half

1. Heat oven to 400F. Line large cookie sheet with foil or cooking parchment paper. Lightly spray foil or paper with cooking spray. In medium bowl, mix all ingredients except pastry and half-and-half.
2. On lightly floured surface, roll 1 sheet of pastry into 12x9-inch rectangle, trimming edges if necessary. Cut into twelve 3-inch squares.
3. Place 1 Tbsp. artichoke mixture on each square. Lightly brush edges with half-and-half. Fold pastry over filling to make triangles. Crimp edges with fork to seal. Place on cookie sheet. Repeat with remaining pastry and artichoke mixture. Brush tops of triangles with half-and-half. Refrigerate 20 minutes.
4. Bake 20 to 25 minutes or until golden brown. Serve warm.

You can assemble these appetizers, freeze them on a cookie sheet, then store in an airtight container. Bake as directed.

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