- 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
- 1/4 teaspoon freshly ground black pepper
- 1/3 cup Pinot Grigio wine
- 2 tablespoons butter
- 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.
- 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.
- 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.
05/05/2018
recipepes.com
Artichoke Piccata, recipe
PT15M
PT1H
5
455 calories
Scrambled Eggs in a Mug
