Artichoke Pasta Piccata

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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

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