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Artichoke Triangles


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



Step 1

Heat oven to 400°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.
On lightly floured surface, roll 1 sheet of pastry into
12x9-inch rectangle, trimming edges if necessary. Cut
into twelve 3-inch squares.
Place 1 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. Repeat with remaining pastry and artichoke
mixture. Brush tops of triangles with half-and-half. Refrigerate
20 minutes.
Bake 20 to 25 minutes or until golden brown. Serve warm.

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