Recipe - Artichoke Linguine

One half Stick melted butter
2 tablespoon Olive oil
1 tablespoon Flour
1 cup Chicken broth
1 Clove garlic crushed
1 tablespoon Minced fresh parsely
2 (up to)
3 teaspoon Fresh lemon juice
Salt & pepper to taste
1 cn (14oz) artichoke hearts;
packed in water; drained
and cut or sliced up
2 tablespoon Freshly grated Parmesan
cheese
2 teaspoon Capers; rinsed and drained
One fourth teaspoon Salt
1 pound Linguine; cooked al
dente/drained
One fourth cup Olive oil
1 tablespoon Butter
1 tablespoon Freshly grated Parmesan
cheese
2 ounce Minced Prosciutto or other
ham (garnish)

Date: Sun, 24 Mar 1996 09:10:13 +0300

From: dweinsaf@lib.drury.edu (Dianne Weinsaft)
Melt butter with oil in small saucepan over medium heat. Add flour and
stir until smooth about 3 minutes. Blend in broth, stirring until
thickened, about 1 minute. Reduce heat to low and add garlic, parsely,
lemon juice, salt and pepper and cook about 5 minutes, stirring constantly.
Blend in artichokes, cheese and capers. Cover and simmer about 8 minutes.

Melt remaining butter in large skillet over medium heat. Stir in remaining
oil, cheese and salt. Add linguine and toss lightly. Arrange pasta on
platter and pour sauce over. Garnish with prosciutto. Serves 4,

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