Artichoke Pasta Piccata

HOWARD L. PUCKETT
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.

Yield:

8 servings (serving size: 3 artichokes, 1 cup pasta, and 1/2 cup marinara sauce)

Recipe from

Nutritional 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

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

Preparation

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 (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.

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

Note:

November 1996