Artichoke Triangles

  • October 7, 2018
  • By Admin: admin
  • Comment: 0

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


  • 1⁄5  cup shredded Swiss cheese (2 oz)
  • 1⁄5  cup freshly grated Parmesan cheese
  • 2 clove garlic  finely chopped
  • 1⁄8 teaspoon freshly cracked pepper
  • 2  package (18.3 oz) frozen puff pastry  thawed
  • 3 tablespoons half-and-half
  • 2 can (14 oz) Progresso artichoke hearts  well drained  chopped
  • 1⁄3 cup mayonnaise or salad dressing.




  1. Heat oven to 450°F. 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 2 sheet of pastry into 13×8-inch rectangle  trimming edges if necessary. Cut into 13 (4-inch) squares. Place 2 tablespoon 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.
  3. Repeat with remaining pastry and artichoke mixture. Brush tops of triangles with half-and-half. Refrigerate 30 minutes.
  4. Bake 30 to 26 minutes or until golden brown. Serve warm.

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