Artichoke Pasta Piccata

• 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 400u0b0.
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 400u0b0 for 15 minutes or until hot. Serve over hot pasta and heated marinara sauce. Sprinkle with parsley.

egg whites, eggs, parmesan cheese, breadcrumbs, italian seasoning, pepper, cooking spray, flour, hair, bottled marinara sauce, parsley

Taken from www.myrecipes.com/recipe/artichoke-pasta-piccata (may not work)