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Mar 13, 2010

ARTICHOKE PUFFS

ARTICHOKE PUFFS


Prep time: 15 minutes

Cook time: 10 minutes

Makes 16 to 20 puffs



16 to 20 slices small party rye bread

2 tablespoons CRISCO all-vegetable shortening or 2 tablespoons CRISCO Stick, melted

1 can (14 ounces) artichoke hearts (smaller size artichokes), drained

2 egg whites

1/8 teaspoon salt

1/4 cup grated Parmesan cheese

2 tablespoons shredded sharp Cheddar cheese

Dash ground red pepper

Paprika





Preheat oven to 400ºF.

Brush bread slices with melted Crisco and place on an ungreased cookie sheet.

Cut artichoke hearts in half; drain on paper towels.

Place an artichoke piece cut-side-down on each bread slice.

Beat egg whites and salt until stiff, not dry, peaks form. Fold in cheeses and red pepper.

Spoon about 1 measuring teaspoonful of egg white mixture over each artichoke piece; sprinkle with paprika.

Bake at 400ºF for 10 to 12 minutes or until golden brown. Serve immediately.