Artichoke Piccata recipe

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Ingredients

2 cups egg noodles
2 tablespoons olive oil
2 cloves garlic, minced
1 tablespoon capers with juice
1 (14 ounce) can quartered artichoke hearts, drained
lemon, juiced
¼ teaspoon freshly ground black pepper
⅓ cup Pinot Grigio wine
2 tablespoons butter

Nutrition Info

482.4 calories
carbohydrate: 48.2 g
cholesterol: 62.5 mg
fat: 26.9 g
fiber: 8.3 g
protein: 10.8 g
saturatedFat: 9.6 g
servingSize: -
sodium: 950.4 mg
sugar: 1.2 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Bring a pot of water to a boil. Cook egg noodles in the boiling water, stirring occasionally until tender yet firm to the bite, about 6 minutes. Drain, reserving 1/2 cup cooking water.

  2. Heat olive oil in a 10-inch skillet. Add garlic and capers, cook and stir until fragrant, about 1 minute. Stir in artichoke hearts, lemon juice, and pepper, cook until lemon juice evaporates, about 2 minutes.

  3. Pour wine into the skillet, cook until evaporated, about 3 minutes. Add butter and noodles, toss to combine. Stir in reserved cooking water, cook until sauce coats noodles, about 3 minutes.

Recipe Yield

2 servings

Recipe Note

Curb that lemony piccata craving with this vegetarian comfort food.

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