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Artichoke Pasta Piccata

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Ingredients
  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)
Directions

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: 
Easy
Cuisine: 
Italian
Course: 
Main Dish
Method: 
Baked
Ingredient: 
Pasta
Interest: 
Healthy

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