Artichoke Pasta Piccata
|Canned artichoke hearts||14 Ounce, drained (6 To 8 Count)|
|Egg whites||8 Large|
|Grated parmesan cheese||2⁄3 Cup (10.67 tbs)|
|Dry breadcrumbs||1⁄2 Cup (8 tbs)|
|Dried italian seasoning||1 1⁄2 Tablespoon|
|All purpose flour||1 Cup (16 tbs)|
|Cooked angel hair pasta||8 Cup (128 tbs) (About 16 Ounces Uncooked Pasta)|
|Bottled marinara sauce||4 Cup (64 tbs)|
|Chopped flat leaf parsley||1⁄2 Cup (8 tbs)|
Preheat oven to 400°.
Place 24 artichokes in a colander, pressing with the back of a spoon to remove juice from artichokes; set aside.
(Reserve any remaining artichokes for another use.) Combine egg whites and next 5 ingredients; stir with a whisk.
Coat a large nonstick skillet with cooking spray; place over medium-high heat until hot.
Working with 1 artichoke at a time, dredge 12 artichokes in flour, and dip in egg white mixture.
Place artichokes in skillet; cook 3 minutes, turning to brown on all sides.
Remove artichokes from skillet; place on a baking sheet coated with cooking spray.
Repeat procedure with remaining 12 artichokes, flour and egg white mixture.
Bake artichokes at 400° for 15 minutes or until hot.