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Artichoke Pasta Piccata

HOWARD L. PUCKETT
Yield 8 servings (serving size: 3 artichokes, 1 cup pasta, and 1/2 cup marinara sauce)
Tips: Most of the sodium comes from the purchased marinara sauce. If you're watching your sodium intake, choose a low-sodium sauce or make your own. Check the label for a six- to eight-count to ensure large canned artichoke hearts. Cook pasta ahead and rinse with hot water before serving.

Ingredients

  • 4 (14-ounce) cans artichoke hearts (6- to 8-count), drained
  • 8 large egg whites
  • 4 large eggs
  • 2/3 cup grated Parmesan cheese
  • 1/2 cup dry breadcrumbs
  • 4 teaspoons dried Italian seasoning
  • 1 teaspoon pepper
  • Cooking spray
  • 1 cup all-purpose flour
  • 8 cups hot cooked angel hair (about 16 ounces uncooked pasta)
  • 4 cups bottled marinara sauce
  • 1/2 cup chopped fresh flat-leaf parsley

Nutrition Information

  • calories 526
  • caloriesfromfat 19 %
  • fat 11 g
  • satfat 3.1 g
  • monofat 4.2 g
  • polyfat 2.3 g
  • protein 25.2 g
  • carbohydrate 85.9 g
  • fiber 4.3 g
  • cholesterol 116 mg
  • iron 7.3 mg
  • sodium 1247 mg
  • calcium 241 mg

How to Make It

  1. Preheat oven to 400°.

  2. 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.)

  3. Combine egg whites and next 5 ingredients (egg whites through pepper); stir with a whisk. Coat a large nonstick skillet with cooking spray; place over medium-high heat. Working with 1 artichoke at a time, dredge artichokes in flour and dip in egg white mixture. Add 12 artichokes to skillet; cook 3 minutes turning to brown on all sides. Remove artichokes from skillet; place on a baking sheet coated with cooking spray. Set aside. Repeat procedure with remaining 12 artichokes and egg white mixture.

  4. Bake at 400° for 15 minutes or until hot. Serve over hot pasta and heated marinara sauce. Sprinkle with parsley.