Line two baking sheets with parchment paper and preheat the oven to 400°F.

Drain the can of artichokes and place them in the bowl of a food processor. Pulse the artichokes until they are chopped into small pieces but not a puree. You can also chop them with a knife or food chopper.

Place the artichokes into a medium bowl and mix in the mayonnaise, cream cheese, parmesan, monterey jack cheese, garlic, and salt.

Roll out one sheet of the puff pastry and spread half of the artichoke mixture out leaving about a half inch on one side with no mixture. Roll the dough up jelly roll style toward the end without mixture. Cut into ½ inch slices and place on the baking sheet. Repeat with the other pastry sheet and remaining artichoke mixture.

Mix the egg with water to make an egg wash. Brush the pinwheels with the egg wash and bake for 15 minutes, until golden brown.