|Party rye bread slice||20 Small|
|Shortening||2 Tablespoon, melted (Criscoa Brand)|
|Canned artichoke hearts||14 Ounce, drained (1 Can)|
|Grated parmesan cheese||1⁄4 Cup (4 tbs)|
|Shredded sharp cheddar cheese||2 Tablespoon|
|Ground red pepper||1 Dash|
Preheat oven to 400°F.
Brush 1 side of each bread slice with melted Crisco®.
Place brushed side up on 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 in large bowl with electric mixer at high speed until stiff, not dry, peaks form.
Fold in cheeses and ground red pepper.
Spoon about 1 measuring teaspoonful of egg white mixture over each artichoke piece; sprinkle with paprika.
Bake at 400°F for 10 to 12 minutes or until golden brown.