Artichoke Pasta Piccata Recipe
Ingredients
| Artichoke hearts | 4 Can (10oz), drained | |
| Egg whites | 8 Large | |
| Eggs | 4 Large | |
| Parmesan cheese | 2/3 Cup (16 tbs), grated | |
| Breadcrumbs | 1/2 Cup (16 tbs) | |
| 1 tablespoon plus 1 teaspoon dried Italian seasoning | ||
| Pepper | 1 Teaspoon | |
| Vegetable cooking spray | ||
| All purpose flour | 1 Cup (16 tbs) | |
| Cooked angel hair pasta | 8 Cup (16 tbs), uncooked | |
| 4 cups bottled marinara sauce | ||
| Chopped | 1/2 Cup (16 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.
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.
Chef
