Artichoke Pasta Piccata Recipe


Difficulty LevelEasyHealth IndexHealthy
MethodMain Ingredient


 Canned artichoke hearts14 Ounce, drained (6 To 8 Count)
 Egg whites8 Large
 Eggs4 Large
 Grated parmesan cheese2⁄3 Cup (10.67 tbs)
 Dry breadcrumbs1⁄2 Cup (8 tbs)
 Dried italian seasoning1 1⁄2 Tablespoon
 Pepper1 Teaspoon
 All purpose flour1 Cup (16 tbs)
 Cooked angel hair pasta8 Cup (128 tbs) (About 16 Ounces Uncooked Pasta)
 Bottled marinara sauce4 Cup (64 tbs)
 Chopped flat leaf parsley1⁄2 Cup (8 tbs)

Nutrition Facts

Serving size: Complete recipe

Calories 5056 Calories from Fat 691

% Daily Value*

Total Fat 76 g116.4%

Saturated Fat 21.1 g105.6%

Trans Fat 0 g

Cholesterol 919.1 mg

Sodium 6458.6 mg269.1%

Total Carbohydrates 893 g297.5%

Dietary Fiber 66.7 g266.9%

Sugars 48.8 g

Protein 223 g445.7%

Vitamin A 65.8% Vitamin C 127.3%

Calcium 130.3% Iron 187.3%

*Based on a 2000 Calorie diet


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.