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Artichoke Piccata


"Curb that lemony piccata craving with this vegetarian comfort food."
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25 m servings 482 cals
Original recipe yields 2 servings

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  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.

Nutrition Facts

Per Serving: 482 calories; 26.9 g fat; 48.2 g carbohydrates; 10.8 g protein; 62 mg cholesterol; 950 mg sodium. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved

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Read all reviews 5
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This is very good! The only change I made was to use Trader Joe's Lemon Pepper Pappardalle Pasta rather than the egg noodles. I still have no idea what two cups of pasta means, but I used abou...

Easy to make. A nice change for a vegetarian meal.

Very light, not greasy, with excellent flavor. I substituted apple juice for white wine and quinoa for noodles - still perfect.

Simply divine combinations. Thanks for sharing! Eye had to make due on a couple things, the noodles and the wine, and it was still fabulous! Eye also substituted coconut oil and salt for the but...

Great as written, and also good with other favorite pastas and onions/no capers.