Rating: 1 stars
1 Ratings
  • 5 star values: 0
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 1

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.

Recipe by Cooking Light November 1996

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Credit: HOWARD L. PUCKETT

Recipe Summary test

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

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 400°.

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  • 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.

Nutrition Facts

526 calories; calories from fat 19%; fat 11g; saturated fat 3.1g; mono fat 4.2g; poly fat 2.3g; protein 25.2g; carbohydrates 85.9g; fiber 4.3g; cholesterol 116mg; iron 7.3mg; sodium 1247mg; calcium 241mg.
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