14-16 ounces artichoke hearts, well drained and chopped
1/2 cup mayonnaise or salad dressing
1/4 cp shredded Swiss cheese
1/4 cup grated Parmesan cheese
1 minced clove garlic
1/8 teaspoon black pepper
1 package frozen puffed pastry, thawed
2 tablespoons half-and-half

Heat oven to 400°F. LIne baking sheet with foil or parchment paper. Spray with nonstick cooking spray. Mix together all ingredients except pastry and half-and-half. On lightly floured surface, roll 1 sheet of pastry into 12x9 inch rectangle. Cut into twelve 3 inch squares. Place 1 tablespoon filling in center of each square. Lightly brush edges with half-and-half. Fold pastry over to make triangle. Crimp edges with fork to seal. Place on baking sheet. Repeat with remaining ingredients. Brush tops of triangles with half-and-half. Chill 20 minutes. Bake 20-25 minutes till golden brown. Serve warm.