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Tuesday, May 22, 2018
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Score a touchdown with Parmesan Artichoke Crisps

This is it, sports fans — the day we’ve all been waiting for. It’s Super Bowl Sunday! If you’re anything like me, by kick-off time you’ll have a house full of hungry football fans who need food, and lots of it. Food-deprived Super Bowl revelers can be a dangerous thing!

You may already have a pot of chili simmering on the stove or some wings ready for the oven. But, if you’re a little unprepared or need a nosh to fill in the gaps, these roasty, toasty, creamy and cheesy Parmesan Artichoke Crisps will score you big points.

They’re a snap to make, and if you don’t have all of the necessary ingredients already in your larder, a quick trip to Publix will fix you right up.

Whether your guests are Broncos or Hawks fans, Parmesan Artichoke Crisps are something everyone will root for.


Parmesan Artichoke Crisps

2 egg whites, at room temperature

1¼-inch thick slice of prosciutto

¾ cup mayonnaise

1 15-ounce jar artichoke hearts, drained and chopped

1 4-ounce jar diced pimento

¾ cup shredded Parmesan cheese

1 long French baguette, sliced into 24 thin slices, lightly toasted

Beat the egg whites with the whisk attachment of your mixer until stiff peaks form. Set aside.

Fry the prosciutto with a touch of olive oil in a small sauté pan until lightly browned. Dice into small pieces. Set aside.

In a large mixing bowl, combine mayonnaise, artichokes, pimentos, Parmesan and prosciutto. Carefully fold egg whites into mixture.

Place bread slices on a baking sheet and spoon a dollop of the artichoke mixture onto each slice. Sprinkle a little more Parmesan on top of each.

Broil for about 4-5 minutes, until golden brown and bubbling.

Serve hot and toasty.

Find more amazingly easy recipes at Susan Filson’s blog, stickygooeycreamychewy.com.

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