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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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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. 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 |
Directions:
1. Preheat oven to 400°.
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 400° for 15 minutes or until hot. Serve over hot pasta and heated marinara sauce. Sprinkle with parsley.
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