Artichoke Pasta Piccata Recipe

Name: Artichoke Pasta Piccata
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Servings: persons

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

1
Preheat oven to 400u00b0.
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 400u00b0 for 15 minutes or until hot. Serve over hot pasta and heated marinara sauce. Sprinkle with parsley.

666

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 4 (14-ounce) cans artichoke hearts (6- to 8-count), drained, 8 large egg whites, 4 large eggs, 2/3 cup grated Parmesan cheese, and more.

Yes, Artichoke Pasta Piccata falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Artichoke Pasta Piccata

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