You are here

Artichoke Pasta Piccata

Healthycooking's picture
  Canned artichoke hearts 14 Ounce, drained (6 To 8 Count)
  Egg whites 8 Large
  Eggs 4 Large
  Grated parmesan cheese 2⁄3 Cup (10.67 tbs)
  Dry breadcrumbs 1⁄2 Cup (8 tbs)
  Dried italian seasoning 1 1⁄2 Tablespoon
  Pepper 1 Teaspoon
  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.

Recipe Summary

Difficulty Level: 
Main Dish

Rate It

Your rating: None
Average: 4.1 (16 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 5056 Calories from Fat 691

% Daily Value*

Total Fat 76 g116.4%

Saturated Fat 21.1 g105.6%

Trans Fat 0 g

Cholesterol 919.1 mg306.4%

Sodium 6458.6 mg269.1%

Total Carbohydrates 893 g297.5%

Dietary Fiber 66.7 g266.9%

Sugars 48.8 g

Protein 223 g445.7%

Vitamin A 65.8% Vitamin C 127.3%

Calcium 130.3% Iron 187.3%

*Based on a 2000 Calorie diet

Artichoke Pasta Piccata Recipe