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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: : -

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.

2 servings

Curb that lemony piccata craving with this vegetarian comfort food.