Artichoke Piccata

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.